Taste of Home
Cranberry Scones
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 scones.
“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.”
Ingredients
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1 cup all-purpose flour
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1/4 cup sugar
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1-1/2 teaspoons baking powder
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1/8 teaspoon salt
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1/4 cup cold butter
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3 tablespoons 2% milk
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1 large egg, beaten
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1/4 cup dried cranberries
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1/4 teaspoon coarse sugar
Directions
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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.
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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.
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3.
Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 310 calories, 13g fat (8g saturated fat), 84mg cholesterol, 328mg sodium, 44g carbohydrate (19g sugars, 1g fiber), 5g protein.
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