Quick Cranberry Scones Recipe

Quick Cranberry Scones Recipe photo by Taste of Home

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Being an Anglophile, I've tried lots of scone recipes over the years, but this is my all-time favorite. It was given to me by a hotel chef in Los Angeles and bakes into batches of lovely Christmas gifts for friends and family.

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Quick Cranberry Scones Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 egg, lightly beaten
2/3 cup heavy whipping cream
1/3 cup dried cranberries or dried currants

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream ; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times.
Shape dough into a ball; place on an ungreased baking sheet. Pat until an 8-in. circle. With a sharp knife, score the dough into eight wedges (do not separate).
Bake at 425° for 15-20 minutes or until golden brown. Break into wedges. Serve warm. Yield: 8 scones.

Nutritional Facts 1 serving (1 each) equals 329 calories, 20 g fat (8 g saturated fat), 54 mg cholesterol, 190 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Scones in Country Woman Christmas Annual 2005, p37