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Cranberry Cobblescones

My clever, scone-like treats signal the start of the Christmas season at our house. The whole family loves the sweet-tart taste of cranberries sandwiched between tender dough.151;Lori Steward, Duluth, Minnesota

16 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
2 eggs
about 1/3 cup heavy whipping cream
FILLING:
1/4 cup sugar
1 tablespoon brown sugar
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
3/4 cup whole-berry cranberry sauce
TOPPING:
1 tablespoon milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon

Directions

Grease a 16-in. sheet of heavy-duty aluminum foil; set aside. In a
large bowl, combine the flour, sugar, baking powder and salt. Cut in
butter until mixture resembles fine crumbs. Place eggs in a
measuring cup. Add enough cream to measure 3/4 cup; stir into crumb
mixture. Knead just until dough forms a ball, about 1 minute. Turn
onto prepared foil; roll out into a 16-in. x 8-in. rectangle.

2 of 2

Cranberry Cobblescones (continued)

Directions (continued)

For filling, combine the sugars, cornstarch and cinnamon in a small
saucepan. Stir in cranberry sauce. Bring to a boil over medium heat,
stirring constantly. Boil for 1 minute or until thickened; remove
from the heat and cool slightly.
Spread filling widthwise over half of the rectangle. Fold dough over
filling, forming an 8-in. square; seal edges. Transfer foil with
dough to a greased baking sheet.
Brush with milk. Combine sugar and cinnamon; sprinkle over top. Cut
into 2-in. squares (do not separate). Bake at 425° for 16-18
minutes or until golden brown. Yield: 16 scones.

Nutrition Facts: 1 scone equals 153 calories, 5 g fat (3 g saturated fat), 41 mg cholesterol, 158 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.