Olenick House Rules

Ambrosia Creme Cranberry Scones

These delicious treats are perfect for an afternoon tea on Valentine’s Day, Mother’s Day or any day.

Prepare your ingredients:

  • 2 tbsp freshly squeezed or bottled lemon juice
  • 1 cup cream or half and half
  • 2 3/4 cups unbleached white flour
  • 1/2 cup splenda or stevia
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter or margarine, chilled
  • 1 cup dried cranberries
  • 1/4 cup milk for brushing
  • Granulated sugar for sprinkling

Now, the process…

Step 1: Preheat your oven to 425F/220C.

Step 2: Line 2 baking sheets with parchment paper or silicone liners. (These will keep your scones from over-browning on the bottom.)

Step 3: In a medium-size bowl, mix the lemon juice into the cream or half and half with a fork, then set it aside.

Step 4: In a larger bowl, combine your flour, splenda or stevia, baking powder, baking soda and salt.

Step 5: Then cut your butter or margerine into the dry ingredients until the mixture is crumbly. To do this efficiently, you can either use a pastry cutter or just two knives. (I actually do this part in my mixer with the wire whip attachment because I’m lazy. Lol…)

Step 6: Stir the cream/lemon juice mixture into the dry ingredients bowl until a soft dough forms that is a bit sticky to the touch. (If you do this in your mixer, switch to the dough attachment before you add the cream/lemon juice mixture.)

Step 7: Flour your work surface and hands. Then turn out the dough onto your work surface.

Step 8: Gently fold in the dried cranberries by flattening the dough with the palms of your hands. Add some of the cranberries to one side then fold the dough in half over the cranberries. Repeat this process until all the cranberries have been incorporated. (Add a little more flour to your work surface if the dough becomes too sticky.)

Step 9: Roll the dough out into a rectangle shape. (Approx: 9 x 7 inches)

Step 10: With a sharp, slightly wet knife, cut the dough in half length wise. Cut the two halves into smaller rectangles. Then cut each rectangle in half on the diagonal. (You should end up with quite a few triangle shaped pieces ready for the oven.)

Step 11: Place your doughy triangles on the baking sheets, at least one inch apart.

Step 12: Brush the top of each one with a bit of milk and a sprinkle of crystallized sugar for a beautiful finish.

Step 13: Bake these for 15 – 20 minutes or until they are just golden on top and they begin to puff up. (To make sure they are done, stick a toothpick through the center of one and make sure that it comes out clean.)

Step 14: Let them cool a bit before serving but just warm enough to perhaps cut them in half length-wise and spread some warm butter on them. Absolutely heavenly!!








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