Description
Classic scone with a sweet pop of cranberry and a subtle almond flavor.
Ingredients
- FOR THE SCONES:
- 2 cups All-purpose Flour
- ½ cups Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 6 Tablespoons Unsalted Butter, Cut Into Small Cubes And Kept Cold
- 2 whole Large Eggs
- ½ cups Heavy Cream
- 1-½ teaspoon Almond Extract
- ½ cups Dried Cranberries
- FOR THE GLAZE:
- ¼ cups Powdered Sugar
- 2 teaspoons Milk
- ½ teaspoons Almond Extract
- ¼ cups Slivered Or Crushed Almonds
Preparation
Preheat oven to 375 degrees F.
Combine flour, sugar, baking powder and salt in a large bowl and whisk to combine. Add butter and combine with a pastry cutter or two forks until the mixture resembles sand. Add eggs, heavy cream and almond extract and stir until well combined. Add in dried cranberries and stir.
Transfer dough to a lightly floured surface and roll out until the dough is 1/2 inch thick. Shape the dough into a circle and cut in a similar fashion to a pizza, creating 8 wedge-shaped scones. You could cut them smaller if you wish or use a cookie cutter to cut specific shapes.
Transfer the scones to a large baking sheet lined with parchment paper and bake for 16-17 minutes. The tops will be slightly golden brown. Transfer to a wire rack to cool.
Meanwhile, combine the powdered sugar, milk, and the remaining almond extract for the glaze. Glaze the cooled scones and top with almonds, if desired.
