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Fresh Cranberry Scones
Bake: 20 mins at 375°F
Ingredients
- 2 1/4 cups bread flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh cranberries, finely chopped*
- 2 tablespoons honey
- 1 cup whipping cream
- 1 egg, slightly beaten
- 1 tablespoon water
- 2 tablespoons sugar
Directions
1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine cranberries and honey; stir in whipping cream. Add cranberry mixture all at once to flour mixture. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to an 8-inch circle. Cut into 8 wedges.
3. Place wedges about 1 inch apart on an ungreased baking sheet. Don't flatten. In a small bowl, combine egg and water. Lightly brush tops of wedges with egg mixture. Sprinkle tops with 2 tablespoons sugar. Bake in a 375 degree F for 20 to 25 minutes or until golden. Remove scones from baking sheet. Serve warm. Makes 8 scones.
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Tip:
*To finely chop cranberries:
Place cranberries in a food processor. Cover and pulse several times until cranberries are finely chopped.
