INGREDIENTS
2 cups all-purpose flour, plus more for work space
5 tbsp white sugar, plus 1 tablespoon for finishing
1 tbsp baking powder
½ tsp salt
6 tbsp chilled unsalted butter, cut into small squares
2/3 cup half and half, plus 1 tablespoon for finishing
½ cup cranberries that have been halved and drained
INSTRUCTIONS
Preheat the oven to 425 degrees. In a bowl, mix together flour, five tablespoons of the sugar, with the baking powder and salt. Cut in butter with two knives until the mixture resembles coarse crumbs. Stir in two-thirds of a cup of half and half until just moistened. Gently fold in the halved cranberries.
On a lightly floured surface, knead dough gently, five to 10 times. Pat into a one-inch thick round. Cut into eight wedges and place on baking sheet, two inches apart. Brush tops with remaining tablespoon of half and half. Sprinkle with remaining tablespoon of sugar. Bake until golden brown, 12-15 minutes. Let cool on a wire rack.
Makes eight scones, perfect for a holiday brunch.
FROM: THE BRIDGE HOUSE RESTAURANT AT CAPILANO SUSPENSION BRIDGE
