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Cranberry Scones

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Member since 2008

Serves 8 | Prep Time 1 hour | Cook Time 15 to 20 minutes


5 cups all purpose flour
1/4 cup sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
2 sticks cold butter
1 3/4 cups half and half

Optional: Re-hydrate dried cranberries or raisins soaked in a licquer.

Sift together flour, sugar, baking soda nd baking powder

Cut in cold butter with pastry blender or two knives

Add 1 1/2 cups of milk

At this point add the drained berries, or raisins. Or fresh blueberries. If using frozen berries, do not thaw out.

Turn dough out onto a floured board and knead a little. Do not over do it.

Pat into a round shape and cut into eighths.

Brush remaing milk on top of scones and sprinkle with a little sugar.

Place on a cookie tray lined with parchment paper.

Bake for 15 minutes, check and bake a little longer if needed. 350 degrees

Serve with lemon curd and Devonshire cream.

Pairs Well With


This is a pretty basic recipe for scones and you can add canberries, raisins, nuts, or fresh or frozen blueberries.

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