British Baked Scones

1/2 cup dried cranberries
1 large egg, beaten
2 1/4 cups flour
3 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into small chunks

1. In large bowl, combine cranberries, egg, and cream.
2. In another medium bowl, combine flour, sugar, baking powder, and salt.
3. Combine cream and flour mixture.
4. Cut in butter using a pastry blender or two butter knives until mixture resembles coarse crumbs.
5. Turn dough onto floured surface and knead 4 turns.
6. With floured rolling pin, roll dough into a 3/4 inch circle.
7. Cut shapes using a  1 1/2 inch scalloped cutter and place on greased cookie sheet.
8. Re-roll and cut scraps. Sprinkle tops of scones with sugar.
9. Bake in 375 degree oven for 15 to 18 minutes or until golden brown.

English Scones are a lot like American biscuits except they usually are a tiny bit sweeter and served with tea. In the states, we often refer to scones as something doughy and fried. I thought this would be a lovely recipe to share as Mother's Day approaches.

Baked Scones are an elegant little bread that we don't treat ourselves to very often. Enjoy these slightly sweet scones with fresh squeezed juice or milk.