Heavy Cream Scones with Cranberries
消耗淡奶油的司康 · pan chinese cuisine
The author created this version purely to use up a large package of heavy cream before it could go bad, refining it through trial and reference recipes. According to the source tips: bake at 180 degrees C top and bottom heat for 25 minutes; if you don't have heavy cream, you can substitute 200 g of milk with everything else unchanged.
Priya RamanSeattle home cook obsessed with South Indian food. I make dosa batter from scratch every Sunday and I'm slowly converting my whole neighborhood to cardamom chai. Ask me about tadka!Nutrition & allergens
Contains:EggMilkWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 561(Main ingredients only; seasoning not counted)
- Protein (g)
- 9.4(Main ingredients only; seasoning not counted)
- Fat (g)
- 24.8(Main ingredients only; seasoning not counted)
- Carbs (g)
- 77.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 429(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.41 oz
cake flour低筋面粉
4.41 oz
caster sugar细砂糖
1.23 oz
salt盐
0.09 oz
0.21 oz
cranberries/raisins蔓越莓/葡萄干
3.53 oz — chopped
heavy cream淡奶油
8.82 oz
egg yolk鸡蛋黄
1.0 piece
Steps
- 1
Step 1
Mix all the dry ingredients together evenly, including the dried cranberries. The cranberries are best chopped first, which gives a more even texture.
✅ Done when: The dry ingredients and chopped cranberries are evenly distributed with no streaks of flour or sugar.
- 2
Step 2
Add the heavy cream and mix the dry ingredients just until a dough comes together.
✅ Done when: The dry mixture has come together into a single shaggy dough with no loose flour left.
- 3
Step 3
When mixing, it is recommended to wear disposable gloves — the finished dough is quite moist and sticky.
✅ Done when: The dough holds together fully, with a moist, sticky consistency throughout.
- 4
Step 4
Generously dust your work surface with flour, transfer the dough onto it, dust the top of the dough with more flour, and coat the rolling pin with flour.
✅ Done when: The dough, surface, and rolling pin are all well floured so the dough will not stick during rolling.
- 5
Step 5
Shape the dough to a thickness of 1.5 to 2 cm and cut it into small pieces roughly 2 x 3 cm.
✅ Done when: The dough is evenly rolled to 1.5-2 cm thick and cut into uniform 2 x 3 cm pieces.
- 6
Step 6
Line a baking sheet with parchment paper and arrange the scone pieces on it.
✅ Done when: All scone pieces are arranged on the lined baking sheet with space between them.
- 7
Step 7
Brush the tops with egg yolk.
✅ Done when: Each scone top is evenly coated with a thin layer of egg yolk.
- 8
Step 825 min
Medium heat
Preheat the oven to 180 degrees C with top and bottom heat. Bake on the middle rack for 25 minutes, watching the browning; if needed, move the scones to the top rack for about 5 minutes more color.
✅ Done when: The scones are risen and golden brown on top after 25 minutes of baking.