This recipe for dried cranberry scones uses cranberries instead of currants, which are used in traditional english scone recipes.
My favorite breakfast food from the bakery is a raisin scone with icing. My husband also loves scones, but prefers the plain scone. For some reason he has deep rooted hatred towards the raisin. I don’t understand it. All I know is that he actually grimaces every time I bite into my raisin scone. Now that’s an enjoyable breakfast.
Apparently, our son has inherited my love of raisins much to my husband’s horror. He is often found raiding the pantry for raisins. He will throw every item off the shelf until he finds them. Then he walks around the house stuffing fistfuls of raisins into his cheeks like a squirrel before a snow storm.
When he goes on one of his raisin binges his father has to turn away. The thought of a raisin popping out of our son’s mouth mid-chew sends him running for the hills. Naturally, I thought it might be nice to find a way we could enjoy scones together without turning my husband’s stomach. I decided to swap cranberries for the raisins. Easy enough fix.
DRIED CRANBERRY SCONES
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons butter
- 2 eggs
- 1/2 cup milk
- 1 cup dried cranberries
Step 1: Mix flour, baking powder, sugar, and salt together. Cut up butter and add to dry ingredients. Blend together until butter is fully broken up.
Step 2: Add the eggs, milk, and cranberries until well blended.
Step 3: Knead on floured surface for 2 minutes.
Step 4: Form into round shape 1/2 inch thick and cut into wedges.
Step 5: Place on greased cookie sheet and bake at 425 degrees for 13 minutes. Serve with butter or jam.
Thanks for Reading,
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