The taste of these scones really drives it home, all the way to walking in the back door of Grandma's when she has just taken hot butter biscuits from the oven and the smell is dancing around you so inviting. These scones taste amazing and like every scone they taste best the day they are baked. So don't fret, make these up ahead of time, cut them and freeze the unbaked scones on cookie sheets, then wrap them and freeze until the day you want to bake them fresh.
Lets get started, shall we?
Fresh Cranberry Roasted Almond Scones
2 c flour
1 TBS baking powder
3 TBS butter
1 c fresh cranberries
1 tsp almond extract
1 c butter milk, or cream
1/4 tsp salt
3 TBS sugar
Add flour, salt, sugar, baking powder, butter/margarine together in a bowl and cut in with a pastry blender.
Wash and rinse your cranberries and drain.
cutting the cranberries in half if they are large ones.
Don't they look festive?
mix in the 1 cup of butter milk or cream & extract.
turn out onto a floured surface and kneed the dough.
roll out into a rectangle, put cranberries in the centre then fold over and put cranberries on top.
pour yourself some slivered almonds, brush the tops of your scones with milk.
sprinkle with almonds and a little sprinkling of sugar.
cut scones evenly.
place apart on a cookie sheet lined with parchment paper.
Bake at 400 F for 18 to 20 minutes.
Batch makes 8 scones, so invite over 4 people.
Take out the China and put on the tea.
let everyone choose their favourite cup
Serve up the scones nice and hot.
And be sure to copy and share the recipe of the one you just got.
I've been busy changing my colour scheme from Orange Pumpkin to Red Cranberry and I've put my tree up today over at "The Trails of Hats'N Hospitalitea" so be sure to come by and have a look, I put it up but will take the next 25 days to decorate.