Fresh Cranberry Scones
Recipe from Midwest Living

Honey adds sweetness to the dough but is also a great topper for the baked biscuits when they're still warm from the oven.


Fresh Cranberry Scones

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Servings: 8 scones
Prep Time: 20 mins
Total Time: 40 mins
Related Categories: Bread and Pastry, Christmas Breakfast and Brunch, Cranberry, Scones, Thanksgiving
 
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Ingredients
  • 2-1/4  cups
    bread flour
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  • 2  tablespoons
    sugar
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  • 1  tablespoon
    baking powder
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  • 1/4  teaspoon
    salt
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  • 1-1/2  cups
    fresh cranberries, finely chopped*
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  • 2  tablespoons
    honey
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  • 1  cup
    whipping cream
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  • 1 
    egg, slightly beaten
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  • 1  tablespoon
    water
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  • 2  tablespoons
    sugar
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Directions
1.
In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine cranberries and honey; stir in whipping cream. Add cranberry mixture all at once to flour mixture. Using a fork, stir just until moistened.
2.
Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to an 8-inch circle. Cut into 8 wedges.
3.
Place wedges about 1 inch apart on an ungreased baking sheet. Don't flatten. In a small bowl, combine egg and water. Lightly brush tops of wedges with egg mixture. Sprinkle tops with 2 tablespoons sugar. Bake in a 375 degree F for 20 to 25 minutes or until golden. Remove scones from baking sheet. Serve warm. Makes 8 scones.

*To finely chop cranberries
Place cranberries in a food processor. Cover and pulse several times until cranberries are finely chopped.
Nutrition information
Calories 300, Total Fat 12 g, Saturated Fat 7 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 68 mg, Sodium 184 mg, Carbohydrate 42 g, Total Sugar 11 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 6%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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