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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Martha Stewart's Everyday Food magazine. Instead of regular blueberry this recipe calls for cranberries. Yummy scone recipe! Ingredients:
2 cups all-purpose flour, plus more |
all-purpose flour, for work surface |
5 tablespoons sugar, plus |
1 tablespoon sugar, for topping |
1 tablespoon baking powder |
1/2 teaspoon salt |
6 tablespoons chilled unsalted butter, cut into small pieces |
2/3 cup half-and-half, plus |
1 tablespoon half-and-half |
1/2 cup halved cranberries, drained on paper towels |
Directions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
3. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
4. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. I actually use a sprayed scone pan, where the triangles are already divided. To me it is easier.
5. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
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