Total TimePrep/Total Time: 25 min.
- 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
- 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.
- 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.
- Bake at 425° for 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts1 each: 310 calories, 13g fat (8g saturated fat), 84mg cholesterol, 328mg sodium, 44g carbohydrate (19g sugars, 1g fiber), 5g protein.
Aug 15, 2017
My family loves these, usually double the recipe. We are from a family of bakers, and these past the test. I usually swirl a plain powdered sugar glaze on top! Yum!
Mar 30, 2017
these came out great and i am at 9600 feet
Mar 5, 2017
Used my food processor, doubled the recipe and added grated orange rind. The flavor is delicious but they are like a cake than a biscuit or scone. Not what I was going for but they are delicious and pretty fast to whip up.
Jan 27, 2017
These scones are more cake like. I doubled the recipe as well. The flavor is on point and my husband already requested them again. I also used whole wheat pastry flour instead of AP Flour.
Oct 25, 2016
If you're expecting a traditional British scone, this recipe is not for you. These are not a vehicle for jam and butter. These are American scones and should be reviewed accordingly. Take your time cutting in the butter. Use stick butter and a flour with a high protein content. Don't over-knead or over-stir. This will result in dry, dense scones. Sprinkle with coarse sugar crystals, not fine sugar. It does make a big difference. This is a fantastic recipe, and I've received some great compliments using it. Follow the recipe and never over-knead your dough!
Apr 14, 2016
Easy and delicious. Came out perfect. Will be making these again.
Dec 10, 2015
I've made this quite a few times, and while tasty, they've always been more bready or cakey than a scone, and don't look like the picture at all. I've tried using different milk like whole compared to 2%, different types of butter (don't use margarine haha) and different fruits in it the the bottoms are always a little dark and the consistency isn't right. is there something I'me doing wrong?
Mar 15, 2015
I think the recipe is great, my scones came out pretty big so next time I will make them just a tad bit smaller. I didn't use coarse sugar for the top, I used fine sugar. I like that they are quick to make and with the second batch I had them in about a minute less. I'm off to the kitchen to make more.
Feb 1, 2015
I doubled the recipe and it came out perfect. A big hit with my family.
Nov 16, 2014
I doubled the recipe because I wanted to use up some craisins I had in the house. Dough was very sticky and not easy to work with but the finished product was fantastic!!
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