Friday, November 22, 2013

Cranberry Almond Scones

When I say the first big display of cranberries at he grocery store I just couldn't help myself. There's something about that bright red color and the tangy juicy 'pop' you get when you bite into one that just calls my name. Not to mention the way the taste when combined with almonds or orange. Heavenly. 
So I had to buy a bag, or two. 
And since they freeze so well, there's really no reason why I couldn't have picked-up three or four. 

I've shared cranberry recipes before, including these Cranberry Orange Muffins

Which are divine by the way and I'm sure I'll be making some soon. 

But this time I decided to try something new. 
Cranberry Almond Scones

They were every bit as good as the muffins and let me tell you, they disappeared FAST!
I used Jaime's Strawberry Scones recipe (sooooo good)
and adapted it a bit to make these Cranberry Almond Scones. 
Hope you enjoy!

Cranberry Almond Scones

2 cups flour (I used 1 1/2 cups all purpose and 1/2 cup whole wheat)

1/3 c. sugar

2 tsp. baking powder

¾ tsp. salt

6 Tbsp. butter

¾ c. milk
1/4 tsp. almond extract (optional)
1/2 cup sliced toasted almonds

~1 c. chopped cranberries (fresh or frozen)


1.    Preheat oven to 400°.

2.  sprinkle about 1/2 cup sliced almonds onto a baking sheet and toast in the oven for 3-5 minutes. They should just start to get a little golden. Keep an eye on them, they can go from toasted to burnt in a minute!
3.    In a large bowl, combine the flour, sugar, toasted almonds, baking powder and salt.

4.    Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. 
5.  Add the cranberries and stir in the milk (and almond extract if desired) just until combined.

6.    On a lightly floured surface, shape the dough into either a circle or a square, then cut the dough into 8 wedges or 9 squares.

7.    Place on a greased cookie sheet; bake for 16 minutes or until scones are golden brown.

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