The Glancy Family Cookbook

Cranberry Scones

Glancy Family Cookbook Volume II, chapter 6

Category: Breakfast

The original recipe calls for cranberries, halved and drained. Craisins are a little sweeter!

Ingredients

2 cups all-purpose flour, plus more for work surface
5 tbsp sugar
1 tbsp sugar, for topping (raw sugar is good if you have it)
1 tbsp baking powder
1/2 tsp salt
6 tbsp unsalted butter, chilled, cut into small pieces
2/3 cup plus 1 tbsp half and half
1/2 cup craisins, or other add-in

Steps

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 craisins.
On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1" thick round.
Cut into 8 wedges; separate and place wedges on baking sheet 2" apart.
Brush tops with remaining tablespoon of half and half.
Sprinkle with remaining tablespoon of sugar (or raw sugar).
Bake until golden brown, 12-15 minutes.