ST. ISIDORE’S CREAM SCONES

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup dried cranberries

Zest of 1 lemon or orange (my favorite is lemon)

1 1/4 cups heavy cream

Preheat oven to 425 degrees. Ready a large ungreased baking sheet, lined with parchment paper. Place dry ingredients in large bowl and whisk together thoroughly. Stir in zest and dried cranberries. Add heavy cream all at once and stir together until all ingredients are moistened. Use hands to gather dough and knead inside the bowl, turning and pressing any loose pieces together about 10 times. Place on lightly floured surface and pat the dough into an 8-inch circle about ¾ inch think. Cut with a 2-inch round biscuit cutter. Place ½ inch apart on lined baking sheet. Bake 12-15 minutes, until the tops are golden grown. Makes approximately 15 scones.

Note: My mother places the baking sheet of scones into a freezer for several minutes or as long as overnight to set the cream before baking. It helps keep the scones standing upright during baking. Also, try brushing the tops with a little cream or melted butter and put them under the broiler a minute or two to get that yummy, rich, golden color.