Fold the dough in half over onto itself. Lightly press the dough down. Turn the dough a half turn and repeat the folding exercise. Gently press about one-quarter of the cranberries into the dough. Continue with the fold-over process and pressing more of the cranberries into the dough each time. Do this 3-4 times, taking care not to overhandle or overwork the dough. Shape dough loosely into a circular shape.
To serve: Serve warm scones along with clotted cream or English double cream and a favorite jam or fruit curd. Or, simply enjoy with a good slather of butter on the scones.
Yield: 1 dozen wedge-shaped scones or apx. 10 – 2” round scones (exact number will depend on size of cutter used)
*salted butter may be substituted for the unsalted butter in which case, reduce the 1/2 teaspoon of salt called for in the recipe to 1/4 teaspoon.
[Copyright My Island Bistro Kitchen]