Sunday, August 15, 2010

Cranberry Sweetheart Scones with Almond Essence

This was adapted from a Williams-Sonoma recipe in Holiday Baking. I think this is my new go-to scone recipe.

3 cups of all-purpose flour
1/3 cup plus 2 tbs sugar
1 tbs baking powder
6 tbs chilled butter cut into 12 pieces
1 cup dried cranberries
1 tsp almond extract
1 cup lowfat milk

Position rack in the middle of the oven and preheat to 400 F
In a large bowl combine sugar, baking powder and flour
Add butter and using fingers or pastry blender crumble until the mixture resembles coarse meal
Add milk and cherries and mix well
Transfer onto flour covered flat surface to cut out into shapes with cookie or biscuit cutter
Cut out as many scones as possible
Sprinkle on remaining 2 tbs sugar
Bake in oven for about 15 minutes
Let cool before serving...

1 comment:

Out Of A Bandbox said...

Oh. My. Word. I'm off to the grocery right now! Yum!