Tuesday, September 29, 2009

Cranberry Scones

Cranberry Scones
8 servings

2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter flavored shortening
1 egg, beaten
2/3 cup heavy whipping cream 
2/3 cup dried cranberries (craisins)
cinnamon and sugar for topping

Combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times. Shape dough into a ball.  Pat and flatten into an 8 inch circle. With a sharp knife, score the dough into eight wedges and separate.  Place wedges onto a parchment line baking sheet, sprinkle with cinnamon and sugar and bake at 425° for 15 minutes or until golden brown. Serve warm and enjoy!

These are melt in your mouth good.  Delicious with coffee or hot tea!