Total Time
30mins
Prep 15 mins
Cook 15 mins

From Martha Stewart's Everyday Food magazine. Instead of regular blueberry this recipe calls for cranberries. Yummy scone recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
  3. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  4. 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 baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. I actually use a sprayed scone pan, where the triangles are already divided. To me it is easier.
  5. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Reviews

(1)
Most Helpful

These are positively the best scones I have ever had. Light and fluffy and easy to make. Blueberries work in this recipe too. I put them in frozen.

Patchpj June 24, 2013

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