Makes 8 scones
Prep Time: 15 minutes
Total Time: 30 minutes
2 cups all-purpose flour (spooned and leveled), plus more for work surface
6 tablespoons sugar
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 (fresh or frozen), blotted with paper towels
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 just
until moistened. Gently fold in cranberries.
On a lighly 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 olden brown, for approximately 12 to 15 minutes. Let cool on a wire rack. Scones are best eaten
the day they are made.
Alternations:
Create different scones by using different fruits such as blueberries, strawberries, or cherries. Dried
fruit and fresh fruit both work well.
