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!