Fresh Cranberry Scones

Even my nephew ate the whole scone!

Prepared the dough overnight and placed it in a 9 inch pan lined with wax paper and sprayed with cooking spray. Then the next morning, I just had to cut it into triangles and bake it!

My husband bought a huge bag of cranberries, so I decided to make these fresh cranberry scones for breakfast. I wasn’t sure how well these would turn out. It is the first time using fresh cranberries. I tried one and discovered that they are quite sour.


I made these the night before by making the dough. And then spraying a 9 inch cake pan and lining with wax paper, then pressing the dough into the pan. The next morning, I cut them into triangles and put them on a baking pan, and baked it for 17 min.

CranberryScones (~from Martha Stewart)

 

INGREDIENTS

2 cups all-purpose flour, plus more for work surface

 1 tablespoon baking powder

1/2 teaspoon salt

5 tablespoons sugar, plus 1 tablespoon for topping

6 tablespoons chilled unsalted butter, cut into small pieces

1/2 cup halved cranberries, drained on paper towels

2/3 cup (plus 1 tablespoon) half-and-half (used 1/3 cup milk and 1/3 cup heavy cream)

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.    

2.  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 baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half (brushed with milk); sprinkle with remaining tablespoon sugar (sprinkled with granulated sugar, and then also topped with gold crystal sugar). Bake until golden brown, 12 to 15 minutes (baked 17 min). Let cool on a wire rack.