Craisin Cream Scones

I recently held a Revolutionary War themed meeting and wondered what would be the somewhat authentic treats to serve. I researched a little and found that “Scones or Tea Biscuits” were common. I found that I had a recipe and did a little changing and this was the result.
Craisin Cream Scones”


2 cups flour
1/4 cup sugar 
1 tbsp baking powder
1/2 tsp salt
2 tsp lemon zest
6 tbsp cold butter
1/2 cup craisins (Chopped a little)
3/4 cup cream
1 tbsp sugar
1 tsp cinnamon
2 tsp cream
Mix together flour, sugar, baking powder,salt, and lemon zest in a mixing bowl. 
Cut in cold butter and mix until mixtures forms pea size crumbs. 
(my husband kept saying think pie crust)
Stir in crasins. Pour in cream and mix until dry mixture is moistened. Turn out onto a lightly floured surface. Gently press together forming a ball. Cut into two equal pieces. 
Flatten and roll into a circle about 1/2 inch thick.
Cut into 6-8 wedges. 
Place on parchment paper covered cookie sheet.
Mix together sugar and cinnamon and set aside. 
Using a pasty brush coat each scone with cream.
Sprinkle with cinnamon sugar. Bake at 400 degrees  
for 13-15 minutes or until golden brown.
Remove to a cooling rack. Best served warm.
I served them with hot mulled cider, another revolution era item. They were delicious.
These would be a festive addition to your Christmas brunch as well.
Mary Ellen

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3 thoughts on “Craisin Cream Scones

  1. I’m a huge fan of tea and scones, so these are right up my alley! You have put together a great recipe and tutorial for your Craisin Cream Scones. Thank you for sharing at the #HomeMatters Linky Party. Pinned and shared. 🙂

    Life With Lorelai

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