You can’t have high tea without scones! To be specific, these cranberry walnut scones. I’m a bit of a traditionalist when it comes to scones- I don’t like matcha, chocolate, or carrots. I’ve seen them all. To me, scones should have some fashion of dried red berries, a few nuts, and should be slathered with cream and red fruit jam. I’m a scone conservative. I admit it. I’m liberal in a lot of other ways (I think that all genders are equal, I don’t believe in segregation, I’m not a Nazi, etc, etc), but dammit, I want my scones to be conventional!
1 cup all purpose flour
Scant ¼ cup sugar
1 ½ teaspoons baking powder
¼ cup very cold butter (½ stick)
½ cup heavy whipping cream
1 cup dried cranberries
1 cup chopped walnuts
Don’t ask about the ingredient shot. I don’t know where it is either.
Start by sticking the butter in the freezer. No matter how cold you may think it is, it’s not cold enough. In the meanwhile, mix together the dry ingredients,
and then grab a pastry cutter and start cutting in butter like your life depends on it! Because one day, it might. I can’t think of any scenarios in which that would happen, but I’m sure it could.
Now pour in the heavy cream, and stir that in. Yes, you must use heavy cream. Don’t come at me with that skim milk nonsense.
Now give the cranberries and walnuts a rough chop, and mix them in. Stir it all up, and then turn it out onto a floured cutting board. Using a rolling pin or your bare hands, shape it into a circle, and then cut it into eighths. Place them onto a baking tray,
and bake them at 450 F for 13-15 minutes. Serve them with tea, cream, jam, and marmalade!