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Cranberry Scones:
Preheat your oven to 400 degrees F (200 degrees C) and place the
oven rack in the center of the oven. Butter or line a baking sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter
into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Gently stir in the
cranberries making sure not to crush the berries. Add the
milk and stir until just combined. Do not over mix.
Transfer to a lightly floured surface and
knead
the dough four or five times and then pat, or roll, the dough into a circle that
is about 7 inches (18 cm) round. Cut this
circle into 8 triangles. Transfer to the prepared baking sheet and then brush the
top of the scones with milk or cream. If desired, sprinkle with sliced almonds.
Bake
for about 17 - 20 minutes or until the crusts of the scones are brown and crisp,
and a toothpick inserted into the center of a scone comes out clean. Remove from
oven and place on a wire rack to cool. Excellent plain or you can serve with
butter or Devon cream.
Makes 8 scones.
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