It’s Sunday Morning and the scent of fresh-baked scones is wafting through the house mingling with the scent of freshly-brewed coffee.
Truly, it doesn’t get much better.
I was in the kitchen at 7:30am getting my starter ready for bread-baking when Victor came in and said he was making scones. I took my cue and exited, stage left.
I was thinking a nice breakfast treat was in order, but hadn’t reached the I’ll make something stage. And lo and behold, I didn’t have to!
These are quick to make and can be on the table in 30 minutes from start to finish!
Cranberry Scones
- 3 1/4 cup favorite Bisquick-type baking mix
- 1/4 cup cold butter
- 3 tbsp sugar
- 1 cup milk
- 3/4 cup dried cranberries
- demerara sugar
Preheat oven to 400°.
Cut butter into baking mix until coarse crumbs are formed. Add sugar and then milk. Stir just until moistened. Fold in cranberries.
On floured surface, form into a ball and then pat down to about an 8″ round. Cut into 8 sections and place on parchment-lined (or greased) baking sheet.
Sprinkle with demerara sugar and bake 12-15 minutes or until golden-brown.
They came out light and airy, moist and delicate, hearty and satisfying. And downright good!