Scone With Cranberry Filling
Delicious scone with a sweet and tart cranberry filling.
Ingredients
Filling
- 2 cups cranberries
- 1/2 cup sugar
- 1/2 cup water
Scone
- 3 cups flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 3/4 cup cream
- 2 eggs
- 1/2 tsp vanilla extract
Instructions
- Make the filling first because it will need to cool. Add cranberries, sugar and water in a saucepan, stir, and bring to a simmer over medium heat. Cook for about 10 minutes until most of the cranberries have popped. Stir frequently, especially towards the end as it will thicken a lot.
- To make the scone dough, whisk the flour, sugar, baking powder and salt in a large bowl. Cut butter into mixture and mix with your fingers until the mixture is crumbly.
- In a separate bowl, whisk cream, eggs, and vanilla then mix into dry mixture.
- Form four balls and flatten them one at a time on a lightly floured surface. The dough disc should be about ½ inch thick. Cut the disc into four wedges by making a vertical cut then a horizontal cut.
- Move each triangle wedge to a parchment lined baking sheet. Shape the wedges so that they are triangle shape (versus any rough edges from the disc flattening).
- Using your thumbs in the center of each triangle, and your fingers on the edges, make little divots in each triangle.
- Brush each triangle with cream.
- Add a teaspoon (or more) of cranberry filling to each divot.
- Sprinkle the triangles with sugar.
- Bake in a preheated 425 degree oven for 12 minutes, until very lightly browned.
- Put lemon curd in a pastry bag or in a ziplock and cut the tip. Drizzle lemon curd over each scone.