CRANBERRY SCONES
From Martha Stewart's Everyday Food magazine. Instead of regular blueberry this recipe calls for cranberries. Yummy scone recipe!
Provided by Marz7215
Categories Scones
Time 30m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- 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.
- Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
- 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.
- Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
Nutrition Facts : Calories 259, Fat 11.5, SaturatedFat 7.1, Cholesterol 31.1, Sodium 292.4, Carbohydrate 35.4, Fiber 1.1, Sugar 9.8, Protein 4
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