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

by 8  people

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Yield: 8 scones
Prep Time: 20 mins
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  • 2 1/4  cups 
    bread flour
  • 2   tablespoons 
  • 1   tablespoon 
    baking powder
  • 1/4  teaspoon 
  • 1 1/2  cups 
    fresh cranberries, finely chopped*
  • 2   tablespoons 
  • 1   cup 
    whipping cream
  • 1   
    egg, slightly beaten
  • 1   tablespoon 
  • 2   tablespoons 
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.
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.
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
Per Serving: cal. (kcal) 300, Fat, total (g) 12, chol. (mg) 68, sat. fat (g) 7, carb. (g) 42, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 11, pro. (g) 6, vit. A (IU) 486, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 77, Cobalamin (Vit. B12) (g) 0, sodium (mg) 184, Potassium (mg) 90, calcium (mg) 61, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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