This makes a small batch of scones, so feel free to double the recipe. It is a good recipe for a beginning cook, but be sure not to overwork the dough, creating tough scones.
Cranberry
Scones
Serves 4
1 cup
all-purpose flour
¼ cup granulated sugar
1½ teaspoons
baking powder
¼ teaspoon salt
¼ cup cold
butter
3 tablespoons
milk
1 egg, beaten and divided
¼ cup dried
cranberries
½ teaspoon coarse
sugar
1. In small bowl, combine
flour, granulated sugar, baking powder, and salt.
2. Cut
in butter until mixture resembles coarse crumbs.
3. In
another small bowl, combine milk and 2 tablespoons of beaten egg.
4. Add egg–milk mixture to crumb mixture and stir
just until moistened.
5. Stir
in cranberries.
6. Turn out dough onto lightly
floured surface; knead gently six to eight times.
7. Pat
dough into 6-inch circle. Then cut into four wedges.
8. Place wedges on lightly buttered baking sheet.
Brush unbaked scones with remaining egg, and then sprinkle with coarse sugar.
9. Bake in 425°F. oven for 12
to 15 minutes or until golden brown.
NOTE: The
dough should be rather dry; baked scones will be fine.
May cut into smaller pieces and bake for 12 minutes.
May add white chocolate chips or chopped
pecans.