So I realized that it’s about time that I post something again. It has been wayyyy too long. The holidays came and went so fast I didn’t even have time to think about it. We spent a few very nice days in Davos with family and friends. It has become somewhat of a tradition for my parents to venture over to this side of the world and celebrate Christmas in the mountains. Having spent a lot of Christmases in warm weather with decorated palm trees (yes, it sounds weird, but I’ve grown to love them) it was quite a nice change to spend Christmas the way everyone reads about it. Mountains, snow, warm cozy fires, decorated Christmas trees…..
This holiday season was also a bit sweeter and memorable for because my man and I decided that we are the ones for each other and got engaged 🙂 Big YAY.
Last time my parents came to visit, my mom brought me a couple of packs of dried cranberries. I love them and in a regular Swiss (non-city) supermarket they are almost impossible to find. Don’t ask me why.
I also had a friend tell me how it easy it was to make scones. She had made some for a brunch and sent me pictures. My mouth was watering, they looked so good.
Wanting to use the cranberries I had received, I went on a mission to find the perfect cranberry scone recipe. Not long after, I had found it and went to work. They came out just perfect and even got a big thumbs up from my fiancé (who is not usually a fan of British food).
So if you’ve got some dried cranberries, flour, milk and sugar around, this is the perfect quick snack to make for a lazy Sunday brunch or an afternoon tea session – but who am I to tell you when you can eat these flaky treats. Now get ready, set, bake!
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup cold butter
- 3 tablespoons 2% milk
- 1 egg, beaten
- 1/4 cup dried cranberries
- 1/4 teaspoon coarse brown sugar
- Preheat oven to 425 degrees
- In a small bowl combine the flour, sugar, baking powder and salt
- Cut in the butter until it becomes a coarse crumb mixture
- In a separate small bowl combine milk and 2 tablespoons of the beaten egg
- Add this mixture to crumb mixture until it is just moistened
- Gently stir in cranberries
- Turn mixture onto a floured surface and knead gently 6-8 times until all is combined
- Pat into a 6 inch circle with somewhat the same height
- Separate the wedges and place on baking sheet brushing each of them with the left over egg
- Sprinkle the coarse brown sugar onto each wedge
- Bake for 12-15 minutes or until golden brown.
Prep/Bake Time: 25 min.