Dreamy Cream Scones

The last new scone recipe I tried was so bad I didn't even post it. The scones were lumpy and soggy and gross and I gave up on new scone recipes figuring, as you all figure, that I have enough. But then came this day after Thanksgiving when I had this exact amount of whipping cream I had to use, and this and another scone/biscuit recipe were both circulating the air, and the Robber was hungry, and such came to such and I made these with chopped fresh cranberries in them and then they were what every scone should be--  more biscuity rather than cakey, but not dry-- not too sweet-- and I ended up buying more cream and making them twice. The end.

Note: For the add-in I chopped my cranberries in half and then coated in sugar before adding to the dough.

An old Smitten Kitchen recipe:

http://smittenkitchen.com/blog/2006/11/dream-a-little-dream-of-scone/

Ingredients:

2 C. all purpose flour

1 T. baking powder
3 T. sugar
1/2 tsp. salt
5 T. chilled, unsalted butter, cut into 1/4-inch cubes
1 C. heavy cream

1/2 - 3/4 C. currants, cranberries, etc.

Directions:

1. Adjust oven rack to middle position and heat oven to 425°F.

2. In a medium sized mixing bowl, combine flour, baking powder, sugar and salt. 

3. Using a pastry cutter, quickly cut the butter into your flour mixture until it resembles coarse meal, with a few slightly larger butter lumps. Stir in add-in ingredient (currants, etc.) 

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. 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 dough into a round disc and flatten gently until about 1-1.25" thick. Cut into 6 wedges.

6. Place wedges on a baking sheet covered with parchment paper 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.