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Quick Cranberry Scones

 Quick Cranberry Scones
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.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups King Arthur Unbleached 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.