Cranberry and Pumpkin-Seed Scone
Scones originated in Scotland and are traditionally served with clotted cream and jam as part of afternoon tea.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Cranberry and Pumpkin-Seed Scone
Ingredients
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Cut the butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
-
Stir in the dried cranberries and pumpkin seeds.
-
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir until just combined.
-
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
-
Pat the dough into a circle about 1 inch thick. Cut the dough into 8 wedges.
-
Place the scones onto a baking sheet lined with parchment paper.
-
Bake for 15-20 minutes, or until golden brown.
-
Allow the scones to cool on a wire rack before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
