3 1/2 C. heavy whipping cream
1 C. dried cranberries
1/2 C. granulated sugar
3 T. baking powder
1 t. salt
5 1/2 C. flour
Use the dough hook in your mixer. Add 3 C. of heavy cream (reserving the remaining 1/2 C. of the cream for topping) and all the remaining ingredients. Mix until it pulls away from the sides but don't over mix. On a lightly floured surface roll out to an inch and a half thickness. Cut with a 3" cookie cutter and dip the top of each into the reserved cream. Place each on a lightly greased baking sheet or baking sheet with parchment paper. Generously sprinkle the top of each scone with sugar after dipping in the cream. Bake at 350 degrees for 20-25 minutes or until golden brown.
1 C. dried cranberries
1/2 C. granulated sugar
3 T. baking powder
1 t. salt
5 1/2 C. flour
Use the dough hook in your mixer. Add 3 C. of heavy cream (reserving the remaining 1/2 C. of the cream for topping) and all the remaining ingredients. Mix until it pulls away from the sides but don't over mix. On a lightly floured surface roll out to an inch and a half thickness. Cut with a 3" cookie cutter and dip the top of each into the reserved cream. Place each on a lightly greased baking sheet or baking sheet with parchment paper. Generously sprinkle the top of each scone with sugar after dipping in the cream. Bake at 350 degrees for 20-25 minutes or until golden brown.
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