If you guys have been following me for a while, you know Trev and I bake every weekend. This past weekend, we were swimming a lot and wanted to have something that was a quick and easy grab and eat kind of snack.
Immediately, Trevor said scones. Now, if it were me, I would have said muffin but tbh, I’m a little muffin’d out recently. So, we gave scones a whirl.
These tasted really, really good! A bit dry (perfect to dunk in coffee), a bit sweet (but not too sweet) and the perfect size to eat. The girls love Craisins so they loved picking out the scone pieces that had extra Craisins in them!
This dough is super sticky. You will likely think you did something wrong. You didn’t! Just make sure your mat is well floured and you roll the dough around in it. It’ll get there and end up looking and tasting perfect!
English Cranberry Scones
- 2 cups all-purpose flour, + more for rolling out
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 cup very cold butter, cubed
- 1 cup Craisins
- 1/2 cup milk, any kind
- 1 large egg
- In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles fine crumbs. Stir in Craisins. Beat milk and egg; add to dry ingredients, stirring lightly.
- Turn onto a floured surface (dough will be very sticky); roll in a dusting of flour until you can roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter or shape into a round and cut out wedge triangles.
- Bake at 425 degrees until golden brown, 12-15 minutes. Serve warm. Enjoy!
Adapted from: tasteofhome.com