"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cranberry Scones Recipe

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This recipe for Cranberry Scones, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Harris
Added: Saturday, May 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Mix Dry Ingredients:
2 Cup All Purpose Flour
1 Tbsp. Baking Powder
1/2 Tsp. Baking Soda
1/4 Tsp. Salt
2 Tbsp. Sugar
Cut in Butter
1/2 Cup Butter cut up
Stir in:
1 Cup Dried Cranberries
2/3 Cup Buttermilk
Top scones:
1 Tbsp. Buttermilk
1 Tbsp. Sugar

Directions:
Directions:
- Mix all the dry ingredients together in a bowl.
- Using a pastry blender cut in the butter into the dry ingredients. Blend until looks crumbly.
- Mix in dried cranberries.
- With a fork blend in buttermilk to moisten all the flour mixture to form a dough.
- Put the dough on a floured cutting board & knead dough mixture together.
- Then pat out the dough into a 10 x 8 rectangle and cut into squares.
- Place the squares on a cookie sheet.
- Brush buttermilk on the top of each and sprinkle with sugar.
- Bake at 425 for 12 - 15 minutes.

Personal Notes:
Personal Notes:
These freeze really well. Re-Heat in microwave.
My mom gave me this recipe. She also puts grated orange peel in it as well.

 

 

 

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