Rose’s Light & Tender Cranberry Scones
adapted from Once Upon a Chef
Servings: 8 reg sized scones or 16 mini scones

Ingredients:

For Dough:

• 1 c cake flour, spooned into measuring cup and leveled-off
• 1 c all purpose flour
• 1/2 tsp salt
• 1 Tbsp baking powder
• 3 Tbsp sugar
• 6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg
• 1/3 cup heavy cream (do not substitute milk or light cream)
• 1/3 cup buttermilk
• 1/4 cup roughly chopped dried cranberries

For Topping

• 1 large egg, beaten
• 1 tablespoon demerara sugar (also called raw sugar or turbinado)

Instructions:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Combine the cake flour, all purp flour, salt, baking powder and sugar in the bowl of food processor fitted with metal blade. Pulse several times to combine. Or you may do this by hand.
• Add the cold butter and pulse quickly until mixture resembles course meal with pea-size clumps of butter within.  If doing by hand, use a pastry cutter to cut in butter into the flour mixture until pea size.  Add in the chopped cranberries.
• Add egg and 2/3 cup of heavy cream and buttermilk and pulse just until mixture comes together in clumps.  The dough should be a bit sticky. If it seems dry, add 2 tablespoons heavy cream and pulse quickly again until just combined.
• Dust a work surface lightly with flour, then dump scone dough onto surface. Knead very gently a few times until dough comes together into a ball. (Sprinkle more flour, little by little, if dough is too sticky to work with.)
• Press dough into a flat circle about 3/4-inch high, then use a sharp knife to cut into 8 triangles or divide dough into two disks and divide each into 8 mini scones.  Transfer wedges to prepared baking sheet. Brush lightly with beaten egg and sprinkle with demerara sugar. Bake for 10-12 minutes, until tops are lightly golden and firm to the touch. Serve warm with butter or softly whipped cream and jam.