Cranberry Scones

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When I came across this yummy scone recipe from MarthaStewart.com I couldn’t be more excited to pair it with my fresh Peonies and glass Juliska cake stand. Perfect for breakfast, tea, or as a sweet snack, these are a great treat to have sitting out on your kitchen counter for friends and family to enjoy!
Cranberry Scones Ingredients:
  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) half-and-half
  • 1/2 cup dried cranberries
Directions:
  1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a 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.
  2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Spoon 8 large balls with a spoon and place on a baking sheet 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

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  1. […] the Cranberry Scones recipe here and the Currant Scones recipe […]

    April 21, 2014 • 5:44 pm •
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