Apple Cranberry Scones

Place the apples, cinnamon, cranberries, sugar, and 2 tablespoons butter over medium heat on the stove. Cook until butter melts and apples just begin to soften. Stir constantly so that the sugar and butter do not burn. Remove from heat and set aside.

Beat the egg and the milk together. Take out 2 tablespoons to brush over scones before baking.

In mixing bowl place flour, salt and the remaining 3 1/2 tablespoons butter. Cut the butter into the flour until it is a crumbly mixture. Stir in the cooked apple mixture and the egg/milk mixture (minus the 2 tablespoons as above) and stir well. The dough will be a little sticky.

Grease a baking sheet and preheat oven to 425ºF.

Roll dough out on a floured surface. If you like thicker scones, roll the dough out to 1″ if you like them just a little thinner (1/2″ is what is pictured above). Cut in any shape you like. Place on the baking sheet. Brush with reserved egg/milk mixture and bake for 9-10 minutes.

Makes a dozen scones.