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Cranberry Scones

Reviewed: May 3, 2011
This is by far, my favorite scone recipe!! I think the key to this recipe is letting the dough rest in the refrigerator for 1/2-1 hr. This made my scones really light and fluffy! As most have done, I've tweaked the recipe according to my own taste. This includes just 3/4 cups of craisins (fresh cranberries are hard to find year round, and 1 cup of craisins was just a little much for me), and a little over 1/4 cup of brown sugar (for the scones to be a little more sweet). The stickiness of the dough doesn't bother me b/c I end up not having to kneed it. Instead, I slowly pour in the cream and egg mixture while using a spatula to mix everything in until it's moist/sticky. I usually end up not using all of the cream/egg mix, and use the rest as a glaze for the scones. Then I top off the glaze w/ a sprinkle of sugar. =) Compared to other scone recipes that I've seen, this is a really healthy alternative.
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