Holiday baking has started in my kitchen! One recipe that I enjoy to make this time of year is from the magazine everyday FOOD from the kitchens of MARTHA STEWART LIVING. This is one of my favorite cooking magazines; I like the actual size of the magazine and I like the easy to make and easy to follow recipes it provides. I have never been dissapointed with a recipe made from this collection.
Issue #8 from 2003 has the best recipe for Cranberry Scones. I like to make these for an easy breakfast on weekends or for a late afternoon snack with tea. Since fresh cranberries are plentiful this time of year, I try to take advantage of making these often. They are delicious! A very moist scone, not at all dry. I have also made this recipe substituting raisins and cinnamon and they were great too. I’m sure blueberries would work too…such endless possibilities!
- 2 Cups all-purpose flour
- 5 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 6 Tbsp chilled unsalted butter, cut into small pieces
- 2/3 C half-and-half, plus 1 tbsp.
- 1/2 Cup halved cranberries, drained on paper towels
- Preheat oven to 425 degrees.
- In a bowl, wisk together flour, baking powder, sugar, and salt. Cut in butter with 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 (ungreased) baking sheet, 2 " apart.
- Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Let cool on wire rack.
- This recipe is easily doubled.
Do you like to make scones? If you try this recipe I’d love to hear how yours turn out.
I have a bunch of other great breakfast recipes you can try!
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