cranberry scones.

greetings darling lasses. only one week until our second official recipe. super exciting!! our first foray into our cooking club was gads of fun and i cannot wait to see what we are making next. while we wait i thought i would share a yummy recipe that the mister and i love. cranberry scones. yummmmmmeeee! we found this recipe in parade magazine, made a couple of adjustments, and voila....super easy and super delish breakfast treats. happy baking.

Ingredients

• 1 large egg
• 1/2 cup milk
• 2 cups all-purpose flour
• 2 1/2 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp cold butter, cut into bits
• 3/4 cup dried cranberries
• 1 tsp raw sugar (optional)
  

Directions

Preheat the oven to 400ºF. Whisk the egg and milk together in one bowl and the flour, sugar, baking powder, and salt in another.

Drop the butter into the flour and, using your fingers (I use a pastry cutter), cut and rub until the mixture is pebbly. Pour in the milk and egg. Mix with a fork until the dough is evenly moist. Add the cranberries and give the very sticky dough a few more stirs.

Turn the sticky dough out onto a lightly floured surface and knead until the dough comes together into a ball. Gently pat the dough down and/or roll until a squarish shape that is about 1/2" thick (you can make this up to 3/4" thick depending on your preferences). With a sharp knife cut the dough square into 2" or 3" strips.

Cut these strips into rectangles and then cut the rectangles diagonally to make triangles (if the edges of your "square" are slightly rounded, do the best you can to come up with pieces resembling triangles). The recipe yields about 24 triangle scone bites.

Transfer the triangles onto a parchment paper lined baking sheet (I use a  silicon baking mat instead of the paper). These little ladies will rise up, but will not spread out so you can  put a bunch on one sheet (I put 12 on each sheet). Sprinkle the top of each scone with some raw sugar to create a crunchy top. Bake in preheated oven for 20 to 22 minutes, or until the scones are golden brown. Cool for a few minutes. Serve warm and ENJOY!!!

*recipe is a variation of the Raisin Scones recipe from Parade Magazine
*inspiration for triangle shape came from watching Paula Deen make Sour Cream Scones on Food Network