Add the sifted dry ingredients, sugar, and salt into a bowl, and mix around and around with a whisk or cooking chopsticks.
Add the heavy cream, egg, and dried cranberries, and mix together.
Dust the counter with a generous amount of flour, and roll the dough into a ball. Rotate, and then fold several times while flipping, then make into 2 cm thick.
Either cut out a shape with a cookie cutter or cut with a knife. Leave the edges as is so that nice layers will appear. Do not fix the shape.
Line a baking tray with parchment paper, place the pieces of scone dough, and bake in the oven for 12 ~ 15 minutes at 190℃. When lightly browned, they are done.
When finished baking, put on a rack to let them cool.
You can eat as is. Opening up the nice crevices, and eating with plenty of clotted cream and jam is the English-style.
Enjoy with delicious tea.
Story Behind this Recipe
I made this by remembering the scones I learned in England. I added heavy cream instead of a lot of butter, and I also added my favourite cranberries.
Please taste it when it's freshly baked Cover with plastic wrap for 2 ~ 3 days to keep. When eating, lightly warm them up in the oven or oven. It brings back their freshly baked taste. The dough is sticky, so use plenty of flour (excluded from the recipe) for dusting.