Scones

Cranberry Scones

This scone recipe is really easy to make, really easy to modify, and yields results most delicious when eaten warm from the oven (or microwave)~ It only takes [me...and I'm slow..] about an hour (20 minutes of that being bake-time where you can wash the dishes or finish last homework or something), so you can bake them in the morning for a fresh breakfast. To speed up the process, prepare the mix of dry ingredients the night before.
Reference: All Recipes - Blueberry Scones

Servings: approximately 12 three-inch diameter scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1/8 cup white sugar, plus a little more for later
  
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/4 cup butter, chilled
• 3/4 to 1 cup dried cherries, cranberries, some kinda small fruit pieces
  
• 3/4 cup half-and-half cream
• 1 1/2 tbsp almond OR vanilla extract
  
• 1 egg

Steps

1. Preheat oven to 375°F (190°C).
2. Mix flour, sugars, baking powder and salt in a medium-large bowl. Cut the butter into these dry ingredients (I use two knives and just kinda chop at it until it all looks very crumbly). Stir in the fruity bits so that they're distributed somewhat evenly in the mixture.
3. In a separate, smaller bowl, beat together the cream and egg, adding in the flavoring extract when almost mixed. Slowly pour these liquid ingredients into the bowl of dry ingredients, and gently stir until the wet and dry are well mixed. At this point, it'll look and feel pretty sticky.
4. Take a spoon and start dropping spoonfuls onto a parchment-covered (or else ungreased, but hopefully nonstick) baking sheet. Space the blobs apart a little because they do spread 1/2" to 3/4". When done dropping the scone batter, sprinkle the tops with sugar, then pop them into the oven to bake for about 18 - 20 minutes.

And that's it~ Eat them warm with butter, jam, etc. They keep for at least 3 - 4 days (perhaps more in a refrigerator?). Microwave cold scones for about 10 seconds to bring back to original tastiness.

Cherry Almond Scone