250 mL (1 cup) plus 160 mL (2/3 cup) whipping cream
15 to 30 mL (1 to 2 tbsp) plus 30 mL (2 tbsp) sugar
475 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking powder
1 mL (1/4 tsp) cinnamon
Pinch nutmeg
1 mL (1/4 tsp) salt
80 mL (1/3 cup) butter or margarine, chilled and cut into 1.25-cm (1/2-in) pieces
1 egg yolk
175 mL (3/4 cup) of dried cranberries
160 mL (2/3 cup) walnut halves or pieces
475 mL (2 cups) of fresh raspberries
Using the wire whip attachment, beat 1 cup of whipping cream in the KitchenAid® stand mixer, slowly increasing speed to Speed 8 to avoid splashing. Once soft peaks have formed, sprinkle sugar overtop. Beat until peaks return. Do not overbeat. Cover and set aside in refrigerator.
For the scones, position multi-purpose blade in the KitchenAid® food processor work bowl. Add flour, baking powder, cinnamon, nutmeg, salt and 30 mL (2 tbsp) sugar. Process until thoroughly mixed, about 10 seconds. Add butter. Pulse 5 times, about 2 seconds each time, or until mixture is crumbly.
In a small bowl, combine egg yolk and remaining whipping cream. Sprinkle evenly over flour mixture in work bowl. Add cranberries and nuts. Process until dry ingredients are just moistened, about 5 seconds.
Turn onto lightly floured surface. Pat into an 18-cm (7-in) circle, about 2.5-cm (1-in) thick. Cut into 8 wedges. Sprinkle with sugar, if desired. Place on greased baking sheet. Bake at 200 C (400 F ) for 18 to 20 minutes, or until light golden brown and firm when tapped on top. Serve warm with raspberries and whipped cream.
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