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Cranberry Scones

Inspired from Alton Brown's Scone Recipe with a little bit of minor changes:

  • 2 cups flour
  • 4 teaspoons baking powder
  • pinch of salt
  • 1/3 cup sugar
  • 6 tablespoons butter (cut in cubes)
  • 2 tablespoons shortening
  • 3/4 cup heavy cream
  • 1 egg
  • handful of dried cranberries

Preheat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt, and sugar. Mix well. Cut in butter and shortening (I like to mush it with my fingers instead of using a pastry blender).

In a separate bowl, combine cream with beaten egg then add to dry ingredients. Stir in fruit.

Turn dough out into a floured surface. Roll dough out and cut into 8 equal triangles (like pizza!).

Round the edges for a softer look and sprinkle with coarse sugar (we didn't have any on hand). Bake for 17 minutes or until brown.

This is a really soft, flaky, and not too sweet scone recipe. Very versatile too since you can exchange the dried cranberries with whatever you want. Next time, I'm adding chocolate chips :)