Cranberry Scones

Name: Cranberry Scones
Prep time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour, plus more for work surface; 5 tablespoons sugar, plus 1 tablespoon for topping; 1 tablespoon baking powder; 0.5 teaspoon salt; 6 tablespoons chilled unsalted butter, cut into small pieces; 0.667 cup (plus 1 tablespoon) half-and-half; 0.5 cup halved cranberries, drained on paper towels

3.5

(241)

35 Reviews

By

Martha Stewart

Updated on November 13, 2019

Prep Time:

15 mins

Total Time:

30 mins

Servings:

8

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.

Ingredients

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
⅔ cup (plus 1 tablespoon) half-and-half
½ cup halved cranberries, drained on paper towels

Directions

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.
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.

Originally appeared: Everyday Food, December 2003

Cranberry Scones

Ingredients

Directions

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