I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too—but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. —Sherry Leonard, Whitsett, North Carolina
Dried Cranberry Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 3/4 cup buttermilk
- 1 large egg, room temperature
- 3/4 cup white baking chips
- 3/4 cup dried cranberries
- 1 tablespoon turbinado (washed raw) sugar
Directions
- Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries.
- Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.
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