Cranberry Cream Scones

Welcome to the third episode of In Our Country Kitchen.  This episode shows the preparation for Cranberry Cream Scones.

These scones, a type of British quick bread, easily become a household favorite. They make a fun snack for kids that is not too sweet, are great for weekend brunch or holiday time. Serve with a cup of hot tea and enjoy!

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Ingredients

3/4 cup dried cranberries (may substitute cherries)
1 cup boiling water
3 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cream of tarter
½ cup butter, room temperature
1 egg, separated
½ cup sour cream
3/4 cup half and half cream
1 ½ teaspoon almond extract
Additional sugar

Soak cranberries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt and cream of tarter. With a pastry blender, cut in the butter. Set aide. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cranberries. Divide dough in half and shape into balls. Roll each ball into a 6 inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400 for 15-20 minutes. Serve warm. Yield 12 scones.

Thanks for stopping in our country kitchen!

Bill & Cheryl