Cranberry Scones (Variations: Cherry Scones, Blueberry Scones, Apricot Scones, Mango Scones, Pineapple Scones)

Portion Size: 1 Scone

Ingredients: Yields: 8 Scones

Ingredients Notes: 
2 cups All-Purpose Flour
1/3 cup Sugar
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries, finely chopped in a food processor. (or sub. Dried cherried, dried blueberries, dices dried apricots, diced dried mango, diced dried pineapple)
1 fresh orange (for zest)Wash and zest (optional)
1/2 cup light sour cream
1 large eggCan use ¼ c. egg substitute
For gluten free (GF): Use GF all purpose flour and GF baking powder. Check all ingredients to ensure they are gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Adjust oven rack to lower-middle position and preheat oven to 400 degrees F.
2In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries.
3In a small bowl, whisk sour cream and egg until smooth. Stir in orange zest.
4Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
5Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes.
6Cool for 5 minutes and serve warm or at room temperature.Store in air tight container for up to 72 hours.  May freeze for up to 30 days

Jacqueline Larson M.S., R.D.N. and Associates