Cranberry Cornbread Scones

(10 servings)

  • 2 cups all-purpose flour
  • 3/4 cup dried cranberries
  • 2/3 cup milk
  • 1/3 cup plus 2 Tablespoons sugar
  • 1/2 cup cornmeal
  • 1/3 cup butter - cool and cut into small pieces
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
Preheat oven to 375 degrees.

Prepare a large cookie sheet with a generous coating of cooing spray.

In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt.

Cut small pieces of butter into flour mixture with fingers until coarse crumbs form. Add milk and mix well. Fold in dried cranberries.

Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a 1/2-inch thick circle. Cut out dough circles with 2 1/2-inch cutter and place on cookie sheet - leaving an inch of space between each scone.

Bake about 20 minutes or until golden brown. Check at 16 minutes. If a toothpick inserted into the center of a scone comes out free of batter, your scones are done.

Cooking Notes:

If your dried cranberries are already sweetened, skip the additional two Tablespoons of sugar.

To make an optional Vanilla Glaze, mix 1 cup of powdered sugar with 1 teaspoon vanilla extract and just enough milk to make it fluid enough to drizzle over the cooled scones.

These scones are fantastic served warm with a little spread of butter. They're pretty too.

Mr Breakfast would like to thank Jazzbo for this recipe.

Recipe number 1578. Submitted 11/16/2005.