My friend invited me over for tea a few weeks ago. She also provided some scones. I can’t say that I am usually a huge fan of scones, but these were delicious. I couldn’t stop eating them, so I dangerously requested the recipe. She raved about how easy they were, so of course I had to make them and share! If you’ve never made scones before, don’t be afraid! I hadn’t either. This recipe originally comes from Martha Stewart. Of course I changed it up a bit: I used dried cranberries, vanilla yogurt (instead of half & half, because I didn’t have any) and instead of sugar sprinkled on top, I used a basic powdered sugar icing recipe. I also squeezed in some fresh orange juice (to the dough and icing), but the flavor did not come through as prominently as I had hoped. They turned out great for my first time and are easily adaptable. I hope you’ll give them a try and let me know what you think!
- 2 cups all purpose flour (plus a little more for kneading surface)
- 5 TBS granulated sugar
- 1 TBS baking powder
- 1/2 tsp salt
- 6 TBS cold butter (cut up into small pieces)
- 2/3 cup Half & Half (yogurt may be substituted)
- 1/2 cup fresh or dried cranberries (if using fresh, halve them & drain)
- Preheat your oven to 425°.
- In a large bowl, mix together flour, sugar, baking soda and salt.
- Cut in butter until mixture resembles course crumbs.
- Fold in half & half (or yogurt) and cranberries just until moistened.
- On a floured surface, gently knead dough approximately 10 times.
- Pat into a round shape, about 1 inch thick. Cut into approximately 8 wedges.
- Place on a baking sheet, leaving a couple inches in-between.
- Bake 12-15 minutes or until a nice golden brown.
- Let cool on a wire rack and enjoy!
Before baking, brush tops with a little bit of half & half and sprinkle with coarse sugar or after baking, drizzle with light icing.