Cranberry Scones Recipe
“You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins,” says Della Dunsieth of New Castle, Pennsylvania. “Don’t overmix or you’ll have a hard, dense scone.”
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup cold butter
- 3 tablespoons 2% milk
- 1 egg, beaten
- 1/4 cup dried cranberries
- 1/4 teaspoon coarse sugar
- 1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
- 2. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.
- 3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 4 scones.
1 scone equals 310 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 328 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.
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