Comments on: Killer Cranberry Cream Scones

By: Kathleen P.

Kathleen P. — Tue, 15 Nov 2011 13:50:38 +0000

beautiful recipe, i am 22 going to baked them for the client my family buisiness has in a Village on Kodiak island, i know they like the scone, just looking at them is enough ^_^ respect for sharing.
have an amazing day!

By: Mimi

Mimi — Mon, 08 Aug 2011 18:27:09 +0000

I tried these and they came out well! The only thing I would change is after dividing the dough, I’d form them into 2 circles (about 3/4 inch thick, 5 inches wide as I’ve seen other recipes suggest) making it easier to cut dough into wedges or triangles.

Instead of the glaze, I served it with a homemade Devonshire cream…delish!

By: wendyywy

wendyywy — Mon, 06 Sep 2010 03:30:02 +0000

I tried this recipe and I simply loved it!!!
So much so I made a 2nd batch the night itself.
Truly lives up to its name.

I did not do the glaze, but then I ate these with golden syrup and butter. Awesome.
But even eating it on its own is nice, the cranberries lend a slight tinge of sweetness to it and it’s not bland without sugar.

I’ve posted this to my blog
Thank you so much for sharing this recipe.

By: Natalie

Natalie — Thu, 27 May 2010 01:47:53 +0000

Maybe cut them up in cubes and make some sort of bread pudding? Or depending on the flavor you could crumble and toast to use for texture in pudding, on ice cream, etc. Good luck!

By: Leslie

Leslie — Thu, 27 May 2010 00:55:47 +0000

But what about the dry scone? What if you happen to have a plethera of dry scones … what the heck do you do with them? I have been searching for an awesome recipe that will take my desert dry scones to amazing! Okay … really, I’m looking for an economical way to deal with dry scones. Versus just throwing them out. Any suggestions?

By: Rachel Joyce

Rachel Joyce — Fri, 14 May 2010 20:56:25 +0000

Just used this recipe w/a few tweaks b/c I have LOADS of dried cranberries. First, I had HoneyNut CC so I went with it. Added 1 tbl dark brown sugar and 1/2 tsp vanilla to the batter for a bit of sweetness. When the dough was mixed, I divided and then experimented with some flavor boosters. 1 tbl of tangerine grated peel to one half, and 1 tbl of Amaretto Syrup to the other. Amaretto Syrup affected the look of the scone dough and required a few extra minutes in the oven. Used the HoneyNut CC for the glaze as well and only need to add 1 extra tbl of milk for the right consistency. All in all, loved both the Amaretto Cranberry Scones and the Tangerine Cranberry Scones. This is a GREAT base recipe to use for all kind of flavor combo, and yes, this recipe is most definitely KILLER. ^_^

By: Peanut Butter Cookie Sandwiches - Natalie's Killer Cuisine

Peanut Butter Cookie Sandwiches - Natalie's Killer Cuisine — Thu, 15 Apr 2010 14:33:52 +0000

[...] I can’t believe what I am doing. I am ashamed. I almost don’t want to tell you, especially after this post. [...]

By: wendyywy @ Table for 2 or more.....

wendyywy @ Table for 2 or more..... — Tue, 13 Apr 2010 08:56:49 +0000

Oh… you had me at the cream cheese.
I'm going to try this out soon:)
Let you know how it goes.

By: Natalie

Natalie — Sat, 09 Jan 2010 22:01:30 +0000

Koosh – There is no sugar in the dough but I think 1/2 cup of sugar would be okay to add to the butter/cream cheese mixture.

If you don't add the glaze then I would add sugar to the dough. The cream cheese in the dough and glaze is what makes these cream scones. Without the glaze they may be like cream biscuits!

By: koosh

koosh — Sat, 09 Jan 2010 20:27:02 +0000

I noticed there is no sugar in the dough, is that a mistake or does the sweetness come from the glaze. If I didn't want to do the glaze will they not have any sweetness to them. I know scones are not "sweet" but most recipes that I have looked at have sugar in them.