Easy Cranberry Scones

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!

Ingredients

• 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)

Instructions

1. Preheat your oven to 425°.
2. In a large bowl, mix together flour, sugar, baking soda and salt.
3. Cut in butter until mixture resembles course crumbs.
4. Fold in half & half (or yogurt) and cranberries just until moistened.
5. On a floured surface, gently knead dough approximately 10 times.
6. Pat into a round shape, about 1 inch thick. Cut into approximately 8 wedges.
7. Place on a baking sheet, leaving a couple inches in-between.
8. Bake 12-15 minutes or until a nice golden brown.
9. Let cool on a wire rack and enjoy!

Notes

Before baking, brush tops with a little bit of half & half and sprinkle with coarse sugar or after baking, drizzle with light icing.