Cranberry Scones

I was introduced to scones when we lived in New England; I've been a huge fan ever since! This recipe is unbelievably easy to make, especially when you mix up the dry ingredients the night before. I like to serve these when guests come over. They are good as a light breakfast; they also make a delicious entrée accompaniment.





1-¾ cups all-purpose flour
2½ tsp. baking powder
2½ Tbsp. sugar
¼ tsp. salt
6 Tbsp. butter, soft
½ cup Craisins
1 egg
5 Tbsp. heavy cream, plus extra for brushing on top of scones
coarse sugar crystals

1. Preheat oven to 450°.

2. In a large bowl whisk together flour, baking powder, sugar & salt. Cut in butter until it is well blended. Stir in Craisins.

3. In a separate bowl beat the egg & cream. Add to the flour mixture, stirring gently with a fork until the dough comes together. If the dough seems to dry, add a splash of cream; you do not want it to be too sticky.

4. Place the dough on a lightly floured work surface. Gently pat into a 6" circle about 1" thick. With a sharp knife, divide the dough into 8 equal wedges. Space scones apart on a baking sheet or baking stone. Lightly brush the tops with cream and sprinkle with coarse sugar crystals (regular sugar works great as a substitute). Bake until golden brown @ 450° for 12-14 minutes.

Serve warm with jam or butter.