Honey adds sweetness to the dough but is also a great topper for the baked biscuits when they're still warm from the oven.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
bake:
20 mins
total:
40 mins
Yield:
8 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Place wedges about 1 inch apart on an ungreased or parchment lined 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.

*To finely chop cranberries:

Place cranberries in a food processor. Cover and pulse several times until cranberries are finely chopped.

Nutrition Facts

300 calories; fat 12g; cholesterol 68mg; saturated fat 7g; carbohydrates 42g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 11g; protein 6g; vitamin a 485.9IU; vitamin c 3mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3mg; folate 76.6mcg; vitamin b12 0.1mcg; sodium 184mg; potassium 90mg; calcium 60.6mg; iron 2mg.
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