Monday, October 10, 2011

October recipe - Cranberry scones

The cranberry harvest is in full swing on Cape Cod. 
Photo by Dorene Sykes Photography

What better time to share a recipe for cranberry scones!
Cranberry Scones
2 cups all-purpose flour                                   ½ cup fresh or frozen cranberries,
2 tsp baking powder                                                   coarsely chopped
1/3 cup plus 1 TBS sugar, divided                  1/3 cup dried cranberries
¼ tsp salt                                                         ½ cup milk
6 TBS cold butter, cut up                               1 large egg

Preheat oven to 425 degrees.  Lightly grease a cookie sheet.

Stir together flour, 1/3 cup sugar, baking powder, and salt.  Add cold butter with pastry blender and mix until it is the texture of fine meal.  Stir in fresh and dried cranberries.

Beat milk and egg in small bowl.  Add to flour mixture; stir with fork until dry ingredients are evenly moistened.

Drop dough into 10 rounds onto a baking sheet.  Sprinkle with remaining sugar.  Bake 12 to 14 minutes or until golden.  Place on wire rack and cover with cotton or linen towel to cool.

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