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Cranberry Scones Recipe:
Preheat
oven to 400 degrees F (205 degrees C) and place rack in middle of
oven. Butter or line a baking sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Gently stir in the
cranberries and mixed fruit, making sure not to crush the berries. Add the
milk and stir until just combined. Do not over mix.
Transfer to a lightly floured surface and
knead
the dough four or five times and then pat, or roll, the dough into a circle that
is about 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this
circle into 8 triangular sections. Transfer to the prepared baking sheet and then brush the
top of the scones with milk or cream. Sprinkle with sliced almonds.
Bake
for about 15-20 minutes or until lightly browned and a toothpick inserted into the center
of a scone comes out clean. Remove from oven and place on a wire rack to cool. If desired,
serve with Devon cream and/or your favorite jam.
Makes 8 scones.
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