As I sit here typing this post, the winds are blowing like crazy outside my window and northern Virginia has literally shut down. Even the snow plows have been pulled off the road. That is how bad it is outside right now. I can't ever remember a winter this bad in Virginia. I do remember them like this though when I was a child growing up on Long Island. They were fun back then, but they aren't now!!!!
I came across this recipe last week on Smitten Kitchen. Deb has a wonderful site and I've made several of her recipes before and they are always winners!!! I've never made scones before and absolutely love them. They are perfect to have with coffee or a latte. I can't even imagine having them with anything else. These will not disappoint. Thanks Deb for another great recipe!
2 cups (10 ounces) unbleached all purpose flour, preferably a low protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries, chopped
1 cup heavy cream
Adjust oven rack to middle position and heat oven to 425 degrees F
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in dried cranberries. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add dried cranberries and pulse one more time. Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch round cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper (this is the method that I used) or b) patting the dough onto a lightly floured work surface into a 3/4 inch thick circle, cutting pieces with a biscuit cutter and pressing remaining scraps back into another piece and cutting until dough has been used up.
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.