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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fresh Cranberry Scones

Makes: 9 servings
Serving size: 1 scone
Prep 20 mins Bake 375°F 20 mins to 25 mins
Fresh Cranberry Scones
  • 2 1/4  cups  all-purpose flour
  • 2  tablespoons  granulated sugar
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  salt
  • 1 1/2  cups  fresh cranberries, finely chopped*
  • 2  tablespoons  honey
  • 1  cup  whipping cream
  • 1  egg, lightly beaten
  • 1  tablespoon  water
  •  Coarse sugar

1. Preheat oven to 375 degrees F. In a bowl, stir together flour, the 2 tablespoons granulated sugar, the baking powder, and salt. Make a well in the center of the flour mixture; set aside.

2. In another bowl, stir together the cranberries and honey; stir in whipping cream. Add cranberry mixture to flour mixture all at once. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Dough may appear pink. Pat or lightly roll dough into an 8-inch square. Cut into 9 squares. Place squares about 1 inch apart on an ungreased baking sheet. In a bowl, stir together the egg and water. Lightly brush wedges with egg mixture and sprinkle with coarse sugar.

4. Bake for 20 to 25 minutes or until tops are golden brown. Remove scones from baking sheet; cool completely. Place scones in a tall plastic container. Cover and attach serving directions (below).

From the Test KitchenFresh Cranberry-Orange Scones:
  • Prepare as above, except stir 1-1/2 teaspoons finely shredded orange peel into the cranberry mixture.
Fresh Cranberry-Chocolate Scones:
  • Prepare as above, except stir 2/3 cup (3 ounces) coarsely chopped bittersweet chocolate into the cranberry mixture.
Fresh Cranberry-Pecan Scones:
  • Prepare as above, except stir 2/3 cup coarsely chopped toasted pecans into the cranberry mixture.

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