Cranberry Scones

What do you want to be when you grow up little girl?

That question comes up a lot when you're young. From the time you can talk til you're in your twenties, or already doing it. I've had so many answers for that question over the years.

I want to be a singer!

A Veterinarian!

A doctor!

A scientist! 

Yeah... I had no idea. Now when people ask me, i'm very certain. 

I want to own my own little cafe bakery. 

I'm even officially starting culinary school next semester and I couldn't be more excited!

I love cooking, and what could be better than to do it for a living?! Being creative and working with butter and sugar all  day sounds pretty awesome to me. 

I know i'm not anywhere near an expert at cooking or baking yet, but it all takes practice and time. Just looking back at how far i've come with cooking just this past year, it truly amazes me! I've learned so much, and I can't wait to learn more!

This is my first time making scone and it was definitely a great learning experience! I followed Ina's recipe closely, the only thing I changed was using dried cranberries instead of raisins.

These were absolutely delicious and would be great to make ahead and bake Christmas morning!

Cranberry Scones

(Recipe adapted from Ina Garten)

Ingredients

4 cups plus 1 tablespoon flour

2 tablespoons sugar, plus extra for sprinkling

2 tablespoons baking powder

2 teaspoons kosher salt

3/4 pound cold unsalted butter, diced

4 eggs, lightly beaten

1 cup cold heavy cream

3/4 dried cranberries

1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the cranberries and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.

Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done