- Makes 12 scones
- Prep Time 15 min
- Cook Time 15 min
Ingredients
- 3 cups all-purpose flour
- 6 Tbsp. sugar, divided
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) I Can’t Believe It’s Not Butter!® All Purpose Sticks
- 3/4 cup dried cranberries
- 1 cup milk or heavy cream
- 1 egg, slightly beaten
Directions
Preheat oven to 425°.
Combine flour, 5 tablespoons sugar, baking powder and salt in medium bowl. Cut in I Can’t Believe It’s Not Butter!® All Purpose Sticks with pastry blender or two knives until mixture is size of coarse cornmeal. Stir in cranberries. Whisk together milk and egg; reserve 1 tablespoon. Mix remaining egg mixture and dry ingredients with fork just until mixture holds together.
Lightly knead on lightly floured surface and divide dough in half. Shape each half into a 6-inch circle. Cut each half into 6 wedges with floured knife. Arrange wedges on cookie sheet. Brush tops with reserved milk mixture, then sprinkle with remaining sugar.
Bake 15 minutes or until golden. Cool 2 minutes On wire rack. Serve warm.
Nutritional Facts
- Serving Size per serving
- Amount Per Serving
