Friday, April 30, 2010

recipe box Friday?

It's been a jumbled week, but that's the way life works sometimes.  This is from a recipe I had pulled from a magazine years ago, and have adapted it to make it my own.  It is my go-to recipe when I want a scone, as I don't have the patience for kneading and shaping into discs. 

Wouldn't mind another batch of them today, but today's baking is for Mike's birthday cake.  He turns 49 tomorrow, yes, a May Day baby.  He has requested angel food, so I will be cracking eggs all morning to whip up a tasty tribute.


2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
6 Tbsp. cold butter, cut up
1/2 c. fresh or frozen cranberries, coarsely chopped
1/3 c. dried cranberries
1/2 c. milk (I like to start with a couple of tablespoons of half and half, and fill to the half cup mark with skim milk-you could be really decadent and use all half and half if you wanted)
1 lg. egg
1 Tbsp. coarse raw sugar

Preheat oven to 425.  Grease a cookie sheet.  Pulse flour, 1/3 c. sugar, baking powder, salt, and butter in food processor until the texture of fine meal.  Transfer to a large bowl.  Stir in the fresh and dried cranberries.

Beat milk and egg with a fork.  Add to the flour mixture, stir with fork until dry ingredients are evenly moist without overstirring. 

Drop dough in 8 clumps 2" apart onto prepared sheet.  Sprinkle with coarse sugar (you can use regular sugar if you don't have the raw kind on hand).  Bake 12-14 minutes until golden, transfer to a rack to cool.

You can use any kind of fruit you like, use a combo of any dried fruit along with it's fresh counterpart-bananas, apricots, cherries, blueberries, or strawberries.  When I made them last weekend, I didn't have any fresh cranberries on hand, so I just used all dried and threw in half a cup of white chocolate chips.  The possiblities are endless!  Thinking the next ones I make will be fresh strawberry with dried blueberries, they would also be good with some toasted almonds or pecans thrown into the mix.  See what a versatile recipe this is?  Definitely a keeper.


  1. Happy birthday to Mike (tomorrow)! The scones sound delish. So does the angel food cake. Yum!

  2. Made your scones for our Sunday morning breakfast. They were simply fabulous. Nothing better with a cup of hot coffee.


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