Cranberry Scones

Total Time Prep/Total Time: 25 min.
Yield 4 scones
Test Kitchen Approved
Tender, flaky cranberry scones are the perfect breakfast treat on a chilly day. For best results, serve them warm, with melted butter.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
  • 3 tablespoons 2% milk
  • 1 large egg, beaten
  • 1/4 cup dried cranberries
  • 1/4 teaspoon coarse sugar

Directions

  1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
  2. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.
  3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm.

Nutrition Facts

1 each: 310 calories, 13g fat (8g saturated fat), 84mg cholesterol, 328mg sodium, 44g carbohydrate (19g sugars, 1g fiber), 5g protein.

“You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins,” says Della Dunsieth of New Castle, Pennsylvania. “Don’t overmix or you’ll have a hard, dense scone.”
Recipe Creator

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