Prep 10 mins
Cook 12 mins
A very tasty scone recipe that takes no time at all. Though the recipe calls for dried cranberries, I usually use a mix of dried cherries and berries for variety and often use more than the 1/2 cup called for. I also sprinkle turbinado sugar on the top for a bit of crunch. I specify cutting this in sixths, which makes a good size scone, but if you want smaller ones, try eighths and cut down on baking time.
- 2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 6 tablespoons butter, chilled
- 1 egg
- 1⁄3 cup buttermilk or 1⁄3 cup soured milk
- 1⁄2 cup white chocolate chips
- 1⁄2 cup dried cranberries
- Preheat oven to 400 degrees.
- Mix together dry ingredients.
- Cut butter into the dry ingredients with a pastry blender or two knives until coarse crumbs are formed.
- Stir in cranberries and chips.
- Whisk together egg and milk.
- Make a well in the middle of the dry ingredients and add the liquid mixture. Stir together until moistened.
- Dust bread board or counter top with flour and turn the dough out.
- Fold the dough until it forms a large lump of dough.
- Pat the dough into a disk about 8 to 10 inches in diameter. Cut into 6 wedges (I use a pizza cutter) and place them on an ungreased baking sheet, leaving them a little room to spread ( I use parchment paper).
- Bake for 11 - 12 minutes or until they are golden. Place on a wire rack to cool.
What the world needs now, is scones sweet scones, That's the only thing that there's just too little of! Scones are a many splendored thing. Oh wait, one more...all you need are scones, scones are all you need. To another year of wit and giggles. Happy New Year!