One day, I had a hankering to make scones. I had never made them before, and so they felt like a challenge. As with any baked good and my brain, if I have not made it, it’s going to be difficult.
So, I hunted down a recipe from Martha Stewart, and I made them. They were super easy, and to my surprise, very dry and crumbly. I didn’t like them. I wanted to like them. Who doesn’t love a good Martha Stewart scone?
Yeah, me.
So I modified her recipe a bit, and these are moist and crumbly – perfect for eating with tea, coffee, or milk.
Give them a shot, and tag me on Social if you do.
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Cranberry Almond Scones
Ingredients
- 2 cups all-purpose flour
- 6 tablespoons butter chilled
- 2/3 cup heavy cream +1 tablespoon
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1 cup fresh cranberries
- 1 cup almonds sliced
Instructions
- Heat oven to 425°F (220°C)
- Whisk together 2 cups flour, salt, baking powder, and 1/3 cup sugar.
- Grate in butter, and then cut with pastry blender or fork, so that flour resembles crumbs.
- Add almond extract to 2/3 cup cream, and then stir into the flour mixture.
- Stir in almonds and cranberries.
- Turn onto lightly floured surface and knead for 5-7 times.
- Shape into a ball and flatten to about 1-inch thick.
- Cut into 8 wedges, like you’re slicing a pizza.
- Place 2 inches apart on lightly greased or parchment covered cookie tray.
- Brush with remaining cream.
- Sprinkle sugar on top.
- Bake 12-15 minutes, until golden brown.
