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.
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.