Cranberry Scones

Holiday baking has started in my kitchen! One recipe that I enjoy to make this time of year is from the magazine everyday FOOD from the kitchens of MARTHA STEWART LIVING.   This is one of my favorite cooking magazines; I like the actual size of the magazine and I like the easy to make and easy to follow recipes it provides. I have never been dissapointed with a recipe made from this collection.

Issue #8 from 2003 has the best recipe for Cranberry Scones. I like to make these for an easy breakfast on weekends or for a late afternoon snack with tea. Since fresh cranberries are plentiful this time of year, I try to take advantage of making these often. They are delicious! A very moist scone, not at all dry. I have also made this recipe substituting raisins and cinnamon and they were great too. I'm sure blueberries would work too...such endless possibilities!

Add this easy recipe to your holiday table.

The Recipe:

2 Cups all-purpose flour
5 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp chilled unsalted butter, cut into small pieces
2/3 C half-and-half, plus 1 tbsp.

1/2 Cup halved cranberries, drained on paper towels

Preheat oven to 425`.  In a bowl, wisk together flour, baking powder, sugar, and salt. Cut in butter with 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 (ungreased) baking sheet, 2 " apart.  Brush tops with 1 Tbsp half-and-half, sprinkle each with sugar.  bake until golden brown, 12 to 15 minutes. Let cool on wire rack. 

This recipe is easily doubled.