Fresh Cranberry Scones – Last year I picked up a Better Homes & Gardens special magazine that was all about holiday food gifts. I made a few things from it last year and when I got out our holiday decorations for this year, it was in one of the boxes. I’d completely forgotten about it!
I had (and still have) lots of fresh cranberries left over from Thanksgiving. I’m always looking for something different to have for breakfast and I can say that not only did I love these, Jack did as well. He can be a little bit picky about his food so I was so glad that he enjoyed these.
They are not overly sweet and have a nice tartness from the cranberries. You could probably sweeten them up with a little white chocolate. They would be a great addition to holiday gift baskets!
Fresh Cranberry Scones
- 2¼ cups all-purpose flour
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- ¼ tsp. salt
- 1½ cups fresh cranberries, finely chopped in a food processor
- 2 tbsp. honey
- 1 cup whipping cream
- 1 egg, lightly beaten
- 1 tbsp. water
- Sugar, for sprinkling
1. Preheat oven to 375°F. In a large bowl, whisk together flour, 2 tablespoons granulated sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In another bowl, stir together the cranberries and honey, then add in the whipping cream. Add cranberry mixture to flour mixture all at once. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured work surface and knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. (Dough may appear pink.)
4. Pat or lightly roll dough into an 8-inch square then cut into 8 triangles. Place triangles about 1 inch apart on an ungreased baking sheet.
5. In a bowl, stir together the egg and water. Lightly brush the triangles with egg mixture and sprinkle with sugar, to taste. 6.Bake for 20 to 25 minutes or until tops are golden brown. Remove scones from baking sheet and cool completely. Store in an airtight container 2-3 days.