3 ½ C. of old fashioned heavy whipping cream
½ C. sugar
1 C. dried cranberries
3 Tbsp. baking powder
1 tsp. salt
5 ½ C. flour
Use dough hook attachment on mixer. Add 3 cups of the heavy whipping cream (reserving ½ cup of the heavy whipping cream for the top of the scones). Hook until mixture pulls away from the sides of the mixing bowl, but don’t over mix. Remove dough to a lightly floured surface and with a rolling pin roll to an inch and ½ thickness. Cut with the 3” circle cookie cutter and dip the top of the scone into the reserved heavy whipping cream and place on a lightly greased baking sheet or baking sheet with parchment paper. Generously sprinkle the top of each scone with sugar after you have dipped the scone.
Bake at 325º for approximately 20 – 25 minutes or until golden brown.
Pairs Well With
My favorite from the Homestead Resort in Utah!