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Cranberry Scones
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Description
The best treat to eat first thing on Christmas and Thanksgiving mornings!
Ingredients
- 2 cups Flour
- 6 Tablespoons Sugar, Divided
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 6 Tablespoons Butter, Chilled And Cut Into Pieces
- ⅔ cups Half-and-half, Plus 1 Tablespoon For Brushing On Scones
- ½ cups Cranberries, Halved And Drained On Paper Towels
Preparation
Preheat oven to 425ºF.
In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
Stir in 2/3 cup half-and-half until just moistened. Fold in cranberries.
Lightly flour your surface and knead dough gently, 5-10 times. Pat into a 1-inch-thick round. Cut into 8 wedges and place on a baking sheet. Brush tops with remaining 1 tablespoon half-and-half. Sprinkle with remaining 1 tablespoon sugar.
Bake until they start to turn golden brown, 12–15 minutes. Cool on a wire rack.
Recipe from Food Magazine.
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