Week-1 Cranberry Scone Recipe

Cranberry Scone Recipe

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

• Prep Time15 minutes
• Total Time30 minutes
• YieldServes 

Ingredients

• 2 cups all-purpose flour, plus more for work surface
• 5 tablespoons sugar, plus 1 tablespoon for topping
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2/3 cup (plus 1 tablespoon) half-and-half
• 1/2 cup halved cranberries, drained on paper towels
• 
  
• Directions

1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.*****Try adding 1TBS of orange zest and 2TBS of orange juice to the dough. Make an icing/glaze and also add 2tsps of orange zest and 7 TBS of orange juice. You can also add Raw Sugar to the top or sliced almonds. The possibilities are endless! 

Recipe for glaze

1. Recipe for a glaze
2. 3 1/2 cups confectioners' sugar
3. 5 tablespoons water, enough to make a thin glaze
4. 7 tablespoons of orange juice 
5. Mix together and drizzle on top