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Cranberry Scones

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1 Cranberry Scones on Fri Nov 08, 2013 8:40 pm



2 Re: Cranberry Scones on Fri Nov 08, 2013 10:23 pm


fresh or dried?


(might as well copy over the recipe......)

3 Re: Cranberry Scones on Sat Nov 09, 2013 11:42 am


8 scones

2 1/8 cups all-purpose flour
1/4 cup granulated sugar
1/8 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) cold butter, sliced
3/4 cup dried sweetened cranberries ("Craisins" or other brand)
1/4 cup sliced almonds
1/2 cup heavy cream
1 egg
1 teaspoon vanilla extract
2 teaspoons almond extract
2 tablespoons heavy cream, for topping
sugar, for sprinkling

1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Cut in the butter. Stir in cranberries and almonds.

2. In a small bowl, whisk together the 1/2 cup cream, egg, and extracts. Stir into dry mixture, stirring just until moistened. Knead a few times, until a dough forms .

3. On a lightly floured surface, form dough into a circle, about an inch thick. Cut into 8 wedges. (I use a pizza cutter to slice the dough.) Place wedges on an ungreased baking sheet.

Alternately, you can place the circle of dough onto the baking sheet before cutting, if you wish, and leave scones touching as they bake. Increase the baking time as needed (probably 10-15 minutes longer) if you bake them this way.

4. Brush scones with the reserved 2 tablespoons of cream, and sprinkle with sugar.

5. Bake at 350 degrees for 20-25 minutes, until edges are lightly browned and scones are done inside. Cool on a wire rack.

4 Re: Cranberry Scones on Mon Nov 11, 2013 4:57 pm


Barb, your scones look delicious!

5 Re: Cranberry Scones on Mon Nov 11, 2013 5:07 pm



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