Cranberry Scones

It seems like I go a little over board buying fresh cranberries during the Christmas season, so I look and find a couple of bags that are still there and went looking for recipes which use fresh ones. This is out of a Jan/Feb 07 Southern Lady or Paula Deen (I had torn the page out and so I’m not sure which one)

3 cups self-rising flour

1/2 cup sugar

1/2 cup cold butter

1/2 to 3/4 cup heavy whipping cream

1 teas vanilla

1/2 cup dried cranberries

Preheat oven to 400. Combine flour and sugar in a large bowl. Using a pastry blender, cut butter into the flour and sugar mixture until it resembles coarse meal. Add 1/2 cup heavy whipping cream, vanilla and dried cranberries. Stir until all ingredients are moistened. Add a little more whipping cream if it seems too dry.

Turn out on a generously floured board (or wax paper that you have floured) and knead 5 times or until it all comes together.

Be careful not to overwork the dough. Roll out with a rolling pin to 1/2 ” thickness. Cut with a 1 1/2 ” biscuit cutter (or a heart shaped cookie cutter for Valentines). Place on ungreased cookie sheet.

Bake for 13-15 min or until the tops are golden. Be careful not to over bake. Serve with lemon curd or preserves

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