breakfasts

Cranberry Scones

cranberry scones

These cranberry scones are a favorite around here during the holiday season.  I occasionally make them at other times of the year (since my daughter loves these more then anything else I make!) but you usually won’t find them on my kitchen table until Thanksgiving and Christmas.  It makes them a bit more special and by doing so, I’ve also created a little family tradition. (Mostly me getting up early to make them and everyone else eating them when they get up!)

I found this recipe in a magazine a gazillion years ago and honesty, have since claimed it as my own. But in fairness, I believe it was a Food Magazine recipe.

cranberry scones

The first thing you’ll want to do is cut your cranberries in half…

cranberry scones

Then, you’ll cut your butter into the flour mixture until it resembles crumbs…

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cranberry scones

After you add the half-n-half, you’ll fold in your cranberries an knead 5-10 times. (Sorry, no photos of that as my hands where way too messy to pick up my camera.) Pat into a circle and cut into wedges. (Note: Try to pat moisture out of the cranberries as they can make the dough wet and stain it red/pink.  Don’t worry if it does though, because they still cook up fine and taste the same.)

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cranberry scones

After that, I simply brush the tops with half-n-half and sprinkle a bit of sugar on top.

cranberry scones

Twelve minutes later, you have your morning treat that you can enjoy before everyone else wakes up.

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cranberry scones

Cranberry Scones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

8 scones

Cranberry Scones

Ingredients

  • 2 cups flour
  • 5 Tbs sugar, plus 1 T for topping
  • 1 Tbs baking powder
  • 1/2 tsp salt
  • 6 Tbs chilled, unsalted butter, cut into small pieces
  • 2/3 cup half-n-half, plus 1 Tbs
  • 1/2 cup cranberries, halved and drained on a paper towel

Instructions

  1. Preheat oven to 425 °
  2. In a bowl, whisk together flour, 5 Tbs sugar, baking powder, and salt
  3. Cut in butter with a pastry blender until mixture resembles course crumbs
  4. Stir in 2/3 cup half-n-half until just moistened
  5. Fold in cranberries
  6. Lightly flour your surface and knead dough gently, 5-10 times.
  7. Pat into a 1-inch-thick round
  8. Cut into 8 wedges and place on a baking sheet
  9. Brush tops with remaining half-n-half
  10. Sprinkle with remaining sugar
  11. Bake until they start to turn golden brown, 12-15 minutes
  12. Cool on a wire rack
http://farmtotablela.com/cranberry-scones/

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