The Leland House / Rochester Hotel
Cranberry Scones: Breakfast-Brunch
Prep time:30 Minutes
2 cups Flour
1 tablespoon Baking Powder
1/2 teaspoon Salt
1/4 cup Sugar
1/2 cup Dried Cranberries
1/4 cup Golden Raisons
1/4 cup Heavy Whipping Cream
3 tablespoons Unsalted Butter-Melted
2 tablespoons Sugar
Combine flour, baking powder, salt and sugar. Mix well with a fork. Add dried cranberries and raisins. Still using a fork, stir in cream and mix well.
Pour out onto wooden board and knead 8-9 times. Make two disks about 6” wide. Brush with melted butter on the tops and sides. Sprinkle with sugar and cut each disk into 8 wedges.
Bake on ungreased cookie sheets for 12-14 minutes or until tops are lightly brown.