sf wrote:
> 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

Thanks for reposting the recipe. They took 20 minutes to cook, so I
should have added that.


Becca