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The scones tasted pretty good, but the texture was soft and tender. The
scones I have purchased in the supermarket were as hard and a little
crunchy. Did I do something wrong?

BTW, I only had 1/2 as many dried cranberries as the recipe calls for,
so I figured I would finish up the remainder with raisins. I only had
about a tablespoon of raisins, so I used chopped dates for the
remainder. Since I was adding dates and raisins to the recipe, I went
ahead and added 1 teaspoon of cinnamon. I also used a gluten-free mix
instead of all-purpose flour.


Cranberry Scones

2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tablespoons baking powder
1/2 cup cold unsalted butter, cut into cubes
1/2 cup dried cranberries
1/2 cup heavy cream
3 eggs
1 tablespoon cold water

Preheat the oven to 350 degrees.

Combine 2 cups of the flour with the sugar and baking power in a large
mixing bowl. Add the butter cubes and cut in with a pastry cutter until
the mixture resembles coarse meal. Add the cranberries and stir to blend.

Make a well in the center of the mixture. Add the cream and 2 of the
eggs. Fold the ingredients together but do not over mix. The dough will
be soft. Turn the mixture onto a floured board and knead while adding
the remaining flour. Add the flour until the dough is just stiff enough
to be rolled out.

Roll the dough into two 1-inch-thick circles. Cut each into 6 wedges and
place on a well-greased cookie sheet, at least two inches apart.

Combine the remaining egg with the water and use it to brush the tops of
the
scones. Bake until golden brown, about 15 minutes. Makes 12 scones.


Becca*

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