Jackson Hole Bed and Breakfast Recipe Book – Cranberry Cream Scones

We are cooking it up in the kitchen at Inn on the Creek, a Jackson Hole Bed and Breakfast. Our guests love their scones and this Cranberry Cream Scone from Sarabeth’s Good Morning Cookbook is on the top of the list of favorites. This scone is a chef’s favorite because there’s no kneading, rolling or cutting involved, which makes for happy hands. We have experimented with this recipe, adding orange juice and zest, replaced the dried cranberries with dried cherries, but it is hard to bet the original recipe that is below.

Match your favorite hot cup of tea with these scones for a delicious start to your day. Start steeping your tea and follow me to make your best scone ever.

Ingredients:

1 1/4 cup heavy cream

2 large eggs

3 cups unbleached all-purpose flour

1 TBSP baking powder

3 TBSP sugar

1/2 tsp sea salt

8 TBSP unsalted butter, cut into 1/2-inch cubes and chilled

3/4 cup dried cranberries

Directions:

1. Preheat oven at 425 degrees.
2. Whisk together the cream and eggs in a small bowl then set aside.
3. Mix the flour, baking powder, sugar and salt together in a stand mixer with the paddle attachment (saves the chef’s hands!)
4. Add the chilled, cubed butter to the stand mixer.
5. Mix on medium-low speed until the mixture looks coarse with small bits of butter throughout.
6. Next, add in the cranberries.
7. On low speed, slowly add the cream and egg mixture to the stand mixer. Mix till the ingredients just come together and be careful to avoid overmixing.
8. Using an ice cream scoop (another hand saver!), drop 2 1/2 inch rounds onto your sheet pan.
9. Place the scones in the oven and immediately reduce the heat to 400′. Bake until golden brown,    15 to 20 minutes.
10. Cool for a few minutes and serve warm!! Enjoy!!

I look forward to welcoming you to our breakfast, at Inn on the Creek, with these amazing scones (and a cup of tea). Call us today to plan your vacation and your stay at this Jackson Hole Bed and Breakfast!