You are probably looking for Ann_t's recipe. I just made it for the first time Sunday morning. OMG! They were the best scones I have ever had!!!!! All but one got eaten on Sunday, and I am ashamed to say the I ate all but three of them!

Here you go:

Tami
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These scones are perfect for Strawberry or Peach Shortcakes.

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes.

Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

That's my go-to scone recipe now. They are delicious.

I agree, that's my "every day" scone recipe too, they're delicious.

Annie

I'm 3rd or 4th - ing it!!!! Awesome!
Love them with blueberries. I got rave reviews from those who got plain cream ones in their Christmas baskets this year too (so it's not just because we love Ann_t and are cooking forum members!! LOL).

Deanna

The best recipe I have ever made and eaten is one Sol posted a few years ago. After making it the first time, I never made any of the other recipes I had been using! I have also made this with blueberries, raspberries and blackberries.

Cranberry Cream Scones

2 cups unsifted AP flour, plus flour for dusting
1/3 cup sugar
3 teaspoons baking powder
¼ teaspoon salt
½ cup cranberries
1 1/3 cups heavy cream
1 tablespoon each, melted butter and sugar

Position the oven rack in the lower third of the oven. Preheat oven to 375°F.
Sift together the flour, sugar, baking powder and salt. Mix the cranberries into the flour mixture.
Whip the heavy cream in a bowl until soft peaks form.
Fold the whipped cream into the dry ingredients, just until it forms a rough, semi-cohesive mass.
Transfer the dough to a lightly floured surface and knead gently, only a few times, until the dough holds together. Lightly flour your hands and pat the dough into an 8-inch circle on a lined baking sheet (I place the dough on a baking stone, lined with parchment). Brush the surface with the butter and sprinkle with the sugar.
Cut circle into 10 wedges, without detaching them. Bake for 30-35 minutes or until golden.
Cut into the pre-marked wedges after they are baked.

My note: I only score for 8 pieces instead of the 10 recommended in the recipe. M

Thank you all so much! The one from Ann T was the one that I was looking for! But man, those cranberry cream ones look scrupmdillyumptios too! I might have to make a couple batches this weekend. ;) I'm sure that the people that I work w/ won't mind being guinea pigs monday morning. :)

marigene - Are the cranberries in your recipe fresh or dried?

Thank you very kindly Marigene. But you must be psychic, I just wrote about scones on my blog.

Amck, the cranberries are fresh. Well, actually, I buy enough bags of cranberries during the holidays to freeze and use throughout the year. So fresh, or frozen are best. But dried cranberries will work fine.

Kerry, I believe your guinea pigs will be very grateful to you, as there are few things as good as freshly-baked scones.

Sol

Thanks, this thread solved a dilemma for me. I'm off to my SIL's Monday and wanted to take a few treats. I was torn between Loris Drenched Cranberry Cake, which is to die for,Ann;s Ginger Cake..also to die for.

Now I'm going to make Sols's Cranberry Scones and Ann's Ginger Cake ! Also will make some sort of soup or maybe cop to leftover stew!

Thanks ladies!

How do I print out just one of these recipes? I don't want to print the whole thread.

Blueheron, I just open a new word document, then highlight the recipe I want and copy and paste it into the new document. Then I can print it or save it or both.

Annie

Blueheron, highlight your text, press cntrl+P and then make sure you check the radio selection dot next to PRINT SELECTION. Then click print and there you go.

Here is a trick I do with AnnT's recipe. After I mix it, I split the dough in half. I do half with one type of addition (raisins, usually) and the other half I usually do dried cherries and chocolate chips. I've found that when the scones are done this way, they never "fall over" in the oven.
Ann's recipe is amazing.

Jo

The only scone I have ever made was the American Test Kitchen blueberry one. Now I'm not the most experienced cook so it could have been something I did = they turned out really tasty - but they weren't really all that scone like, more like a really moist muffin. Maybe I don't know what a scone is supposed to be like lol!
At any rate, with either Anne or Sol or any recipe you decide you prefer their technique re adding the fruit is sort of interesting
http://www.youtube.com/watch?v=xQx2kO4dILU

Here is a link that might be useful: ATK blueberry scones

The Little Gourmand has been asking if we could have scones, so I decided this morning was they day. I had a package of cinnamon oatmeal scone mix stashed away in the pantry (it came in a gift basket) and I pulled that out rhinking he would be okay with it.

Nope, he looked aghast at the mix, then at me and said "Mom, I said I wanted homemade scones!".

I responded, "James, this is a mix, we add stuff then bake them here."

"But Mom, those aren't REALLY homemade, it's not like you know what all the ingredients are...."

I think I've created a monster LOL!. Anyway, I pulled up this recipe and he mentioned that he saw blueberries in the freezer and could we add those.

He did all the measuring, mixing and only needed a bit of help forming it into the round. He then cut, painted with cream and sprinkled the sugar. I did take them out of the oven for him..... OMG! They really are the best scones in the world!

{{gwi:1482969}}

Tami, thanks for sharing my recipe.

Cute picture and story Alexa. You haven't created a monster, you have created one smart boy. He didn't fall for your "James, this is a mix, we add stuff then bake them here."

Ann

Jo, that's a great idea~ thanks. Do you still cut them into 6-8 pieces and bake a shorter time?

What a great pic and story caliloo!

What a warm story to read this cold morning.

And what does he want to make with the rum and vodka in front of him?

Kerry, I often divide the dough into two smaller rounds. I cut each round into 6 triangles.

An easy to way to incorporate the berries without crushing them - just pat the dough out, push each frozen berry into the dough, fold over and pat the dough out again.

Ann

LOL Jessy! I was wondering if someone would comment on the booze bottles. I had not finished putting away all the carp from the Football Follies the night before and those were left after mixing several gallons of Long Island Iced Tea. I just cant bring myself to spend top dollar for top shelf stuff when it is going to be mixed into a punch, hence the speed rack brands.

Though The Little Gourmand is certainly capable of refilling a cocktail glass when needed ;-)

Alexa

My word does he ever look like you Alex!

I want to make cranberry scones to take to my SIL'd tomorrow. I am at the cottage with about 1/4 cup of 1/2 & 1/2 and lots of 2% milk. Can I make the scones successfully with milk?

Sharon, yes, you can make scones with milk. They just won't be quite as "rich".

Ann

Now I want scones.