Cranberry Cream Scones

I love these scones.  I have been making this same recipe for over 10 years. Whenever I need something a little impressive, but also perfectly down to earth, they are always my first thought. 

They are versatile, simple to put together, and brilliant with a cup of tea or coffee!

Cranberry Cream Scones

Adapted from Smitten Kitchen

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, chopped into small pieces
1/2 cup cranberries, chopped
1 cup heavy cream

1. Preheat oven to 425°F.

2. In a food processor combine flour, baking powder, sugar and salt, pulse six times to mix.

3. Add butter on top of dry ingredients, Cover and pulse 12 times, each pulse lasting 1 second. Add cranberries and pulse one more time just to mix in. Transfer dough to large bowl.

4. Stir in cream just until dough begins to form, about 30 seconds.

5. Transfer dough and all the floury bits to a clean countertop and knead dough by hand just until it comes together into a rough ball, 5 to 10 seconds. It will be a sticky dough.

6. Form scones by gently pressing the dough into a lightly floured 8-inch round cake pan. Turn the dough out onto a floured surfacr and cut into 8 wedges using a bench scraper or long knife.

7. Place on an ungreased baking sheet and bake on the middle rack of the oven until scone tops are light brown, 12 to 18 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Best eaten fresh, if eaten the next day, warm in the microwave for a few seconds to soften.