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.
The first thing you’ll want to do is cut your cranberries in half…
Then, you’ll cut your butter into the flour mixture until it resembles crumbs…
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.)
After that, I simply brush the tops with half-n-half and sprinkle a bit of sugar on top.
Twelve minutes later, you have your morning treat that you can enjoy before everyone else wakes up.