Cranberry Scones

 cranberry-scones

One of Cath’s coworkers surprised her with a holiday treat of organic, dried cranberries, and they were the inspiration for this simple, delicious treat.  It was less than 30 minutes of preparation and baking, and we enjoyed a tasty scone as the ending treat for a delicious meal.

Ingredients:

  • 2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1/4 tsp kosher salt
  • 6 tbsp chilled butter
  • 1/4 cup dried, organic cranberries
  • 1 beaten egg
  • 1/2 cup half-and-half (as always, we used our in-house stache of fat free half-and-half)
  • 1 tbsp half-and-half
  • 2 tsp sugar

Preparation:

Place dried cranberries in a small bowl, and add very hot water, just to cover.  Allow berries to plump for 10-15 minutes.

Combine flour, the 3 tablespoons sugar, baking powder, and 1/4 teaspoon kosher salt.  Cut in butter.  Stir in plumped cranberries.  Combine egg and 1/2 cup half-and-half; add to dry mixture.  Stir just until moistened.

Turn dough onto a floured surface.  Knead 12 to 15 strokes, or till nearly smooth.  Pat or lightly roll into a circle approximately 12 inches in diameter and 1/2 inch in thickness.  (When in doubt, the thickness is most important.)  Cut into 12 wedges using knife or pizza cutter.

Place scones 1 inch apart on an ungreased baking sheet.  Brush tops with 1 tablespoon half-and-half; sprinkle with 2 teaspoons sugar.  Bake in a 400 degree oven for 12 to 15 minutes or till golden.  Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.

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One Response to Cranberry Scones

  1. Cathy says:

    Mmmm….they taste great with a cup of coffee in the morning as well. I love these!

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