2cups self rising flour(see notes below on how to use all purpose flour)
¼cupgranulated cane sugar
¾cupheavy cream(do not substitute with milk or half-n-half)
4tablespoonsbutter
½cup dried cranberries
Icing Glaze (optional)
1cupconfectioners' sugar
2tablespoonsheavy cream
1tablespoonalmond extract(can substitute with other extracts, including vanilla)
Instructions
Scones
Preheat the oven to 425º.
Using a medium mixing bowl, stir together the self-rising flour and sugar. Grate the butter using a box grater and stir into the flour. You can also cut the butter directly in the flour mixture using two knives or a pastry blender. With either method, the mixture should look like coarse crumbs the size of peas. Stir in the dried cranberries.
Create a well in the center of the mixing bowl and pour in all of the cream at once. Genty mix with a fork or rubber spatula just until the dry indients are absorbed. This should only take about 15-30 seconds.
Turn the dough onto a lightly floured surface and press together with your hands until the dough pulls together. Flatten the dough slightly, and fold into thirds as if you were folding a letter. Turn the dough and fold again. Press in the sides of the dough to create a circular shape.
Cut the dough into 6 wedges. Place them on a greased or parchment lined baking sheet. Leave 1" of spacing between each wedge.
Bake scones in the center of the oven for 13-17 minutes, or until golden. Let cool for 5 minutes before icing.
Icing Glaze (optional)
Whisk together confectioners' sugar, heavy cream, and extract until the glaze is smooth. Drizzle over the top of the scones with a large tablespoon, letting it run over the sides slightly.
Notes
You can use all-purpose flour in place of self-rising flour, with these additions:2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.