So far, we’ve tested this recipe with blueberry-flavored and regular sweetened dried cranberries. But any flavor is sure to make this a special treat for breakfast or tea time.
- 2 cups flour
- 1/2 cup sugar, plus 1 to 2 teaspoons
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons butter, frozen
- 1/2 cup sweetened dried cranberries
- 1/2 cup sour cream
- 1 large egg
- 1 teaspoon finely grated orange rind (zest)
Preheat oven to 400 degrees F. with rack in the middle of oven.
In a medium bowl, mix flour, 1/2 cup sugar, baking powder, baking soda and salt. Grate butter into mixture using the large holes of a box grater, then use your fingers to work in the butter. The mixture should resemble coarse meal. Then stir in dried cranberries.
In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky at first, and there may not seem to be enough liquid, but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- or 8-inch circle about 3/4-inch thick. Sprinkle with a teaspoon or two of sugar. Use a sharp knife to cut into 8 triangles. Place on a cookie sheet (preferably lined with parchment paper) about 1 inch apart. Bake at 400 degrees about 15 to 17 minutes or until golden. Cool 5 minutes and serve warm or at room temperature.
Yield: 8 scones
This recipe was featured in the April 2005 issue of the Cranberry Chatter. If you’d like to receive our monthly newsletter filled with news about upcoming events, gift shop specials and a featured recipe, sign up to be on the Cranberry Discovery Center E-mail List.