Brown Sugar Crunch Cranberry Scones

Greetings,

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!

Ingredients: 

• 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

Directions:

1. Preheat oven to 425 degrees
2. In a small bowl combine the flour, sugar, baking powder and salt
3. Cut in the butter until it becomes a coarse crumb mixture
4. In a separate small bowl combine milk and 2 tablespoons of the beaten egg
5. Add this mixture to crumb mixture until it is just moistened
6. Gently stir in cranberries
7. Turn mixture onto a floured surface and knead gently 6-8 times until all is combined
8. Pat into a 6 inch circle with somewhat the same height
9. Separate the wedges and place on baking sheet brushing each of them with the left over egg
10. Sprinkle the coarse brown sugar onto each wedge
11. Bake for 12-15 minutes or until golden brown.

Serves: 6
Prep/Bake Time: 25 min.