The Humpherys Family

Cranberry Almond Scones

Source  Mother Thyme
Recipe Added:  9/17/2012
2 cups flour
½ cup sugar
1 Tbsp baking powder
½ tsp salt
6 Tbsp cold butter, cubed
2 large eggs
½ cup heavy cream
1 ½ tsp almond extract
½ cup dried cranberries
1 ½ cup powdered sugar
3 Tbsp orange juice
sliced almonds for garnish
Preheat oven to 375 degrees. Using paddle attachment with an electric mixer on low speed mix together flour, sugar, baking powder and salt. Add in butter and mix until mixture resembles coarse meal. Add in eggs, heavy cream, and almond extract until blended. Stir in cranberries. Transfer dough to to a well floured surface and roll out dough ½ inch thick. Using a 3 inch round cookie cutter, cut out pieces of dough and transfer to a baking sheet. Knead together any scrapes, roll out and cut out more until all dough is used. Bake13-17 minutes until tops are slightly brown. Cool on a wire rack. Combine powdered sugar and orange juice until smooth. Drizzle over scones.
Notes
Use really cold butter. Cut butter in to small cubes. Make sure dough is rolled out on a well floured surface and continue to add flour to surface as well as rolling pin, hands and cutter. Add almond slivers to top before glaze is set.
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