Cranberry Scones III

You can use any dried fruit for these tender scones, but a favorite is a mix of dried cranberries and golden raisins. Don't overmix or you'll have a hard, dense scone.


4 servings


1 cup all-purpose flour
1/4 cup granulated (white) sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup cold butter
3 tablespoons 2 milk
1 egg, beaten
1/4 cup dried cranberries
1/4 teaspoon coarse sugar


Preheat the oven to 425°F (218°C).

In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.

Turn onto a floured surface; knead gently 6 to 8 times. Pat into a 6-inch circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.

Bake for 12 to 15 minutes or until golden brown. Serve warm.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 15 minutes

Nutritional Information

Amount per serving: 310 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 328 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.

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