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Cranberry Scones
Cuisine
Breakfast
Prep Time
20
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
32
minutes
minutes
Servings
8
Author
featured on EatPicks.com
Ingredients
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
Instructions
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.