Killer Cranberry Cream Scones

There are two things I can't stand... reality TV and dry scones.

I have never been into reality TV. I don't think one can find true love in front of a camera competing against 20 other people. I don't like watching people fight their way out of the jungle, sing, dance, or watch any other talent America may have. And the most horrible reality show of them all.... the worst of the worst... The Hills. Don't even get me started! (Ok so I do watch The Biggest Loser, but those people aren't selling their souls to be famous. They are getting the help they need, and that's inspiring!)

And dry scones. I can't stand dry scones. Sometimes I give a scone a chance at the coffee shop, like this past Saturday. A cranberry orange scone behind the counter was calling my name. I bought it, bit into it, and had to take a huge gulp of coffee to wash it down. I started to think about it, and most scones are dry and crumbly.

But that's not how it has to be...

Scones don't have to crumble in your fingers when you take a bite. Scones don't have to be consumed only on the day you make them, because the next day they are as hard as rocks.

Scones can be moist. They can be creamy. And they can be killer!

Killer Cranberry Scones
yield: 10 - 12 scones

4 oz Cream Cheese, softened
2 TBS Butter, softened
2 cups AP Flour
1 TBS Baking Powder
1/2 tsp Salt
1/2 cup Dried Cranberries
1 Egg
1/3 - 1/2 cup Milk
Egg Wash (1 Egg, 3 TBS Milk)
Melted Butter, for brushing

Glaze
2 oz Cream Cheese
3 TBS Milk
1 tsp Vanilla Bean Paste (optional)
1 cup Powdered Sugar
Sprinkles, (optional)

preheat oven to 350 degrees

1. Add cream cheese and butter to the bowl of an electric mixer. Mix until combined and smooth.
2. In a separate bowl combine the flour, baking powder, and salt. Pour the flour mixture into the mixer and turn on medium speed. I let mine mix for 20 seconds until the cream cheese/butter was pea sized. Add the cranberries, egg and milk. Mix until just combined.
3. Flour a work surface and divide dough in two portions. Use your hands to shape the dough in a log. Then press down on the dough and pull on the edges. You want the dough to be about 9 inches long and 3 inches wide. Use a knife to cut the dough in triangles. Repeat with the other piece of dough.
4. Make an egg wash by whisking the egg and milk together, then brushing on the scone. Place the scones on a prepared baking pan, and bake for 16 minutes. When the scones start to bake melt some butter in the microwave.
5. At the 10 minute mark pull the scones out of the oven and brush the butter on top of the scone quickly and put back in the oven. Once the scones are evenly brown remove from the oven and let cool 10 minutes.

To assemble the glaze
1. Melt the cream cheese and milk in the microwave, around 20 seconds. Whisk until smooth, add the vanilla bean paste here if using.
2. Next add the powdered sugar and whisk until lump free. If the glaze is too stiff add one TBS milk at a time, if it is too loose add more powdered sugar.
3. Using a spoon, pour glaze on top of each scone. Decorate with sprinkles (optional). I used white sanding sugar on top of my scones.

These scones are so delicious and stayed moist for days. This recipe is unlike most scone recipes, as it calls for more cream cheese than butter. You also cream the butter and cream cheese together, rather than cutting in the butter like a standard scone recipe. The end result is creamy, moist, and almost cake like. I added dried cranberries because tis the season, but these would be great with any sort of add in, such as dried fruits, nuts, or chocolate chips.

Most of my killer recipes are cakes or cookies. Before making these scones I wouldn't have thought a killer scone was possible. But it is! And these scones only take about 30 minutes start to finish, even better!