Black Dog Cranberry Almond Scones Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Black Dog Cranberry Almond Scones
3 1/2 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons granulated sugar
1/2 cup cold butter
2/3 cup light cream
3/4 cup fresh cranberries
1/2 cup toasted sliced almonds
Preheat oven to 425 degrees F.
Sift together the dry ingredients into a large bowl.
In a separate bowl beat eggs until fluffy, then stir in the light
Make a well in the center of the dry ingredients and pour in the egg
mixture. Drop in the cranberries and the almonds, reserving some
almond slices to sprinkle on top before baking.
Gently mix in wet and dry ingredients together into loose dough. Do
not over-mix. Drop the dough onto a lightly floured board, knead
briefly and divide into two equal portions. Form these into two
rounds, patting down to a thickness of about 3/4 inch. Place
together on a greased baking sheet.
Sprinkle the top of each round with the reserved toasted almonds and
score the rounds with a knife into 6 wedges. Bake for 15 to 18
minutes or until a knife inserted comes out clean and the tops are
lightly brown. Remove to a rack to cool briefly, serve warm.
Yield 12 to 16.
Razzle Dazzle Recipes
Don't forget to visit our other
Recipe Site at
That's My Home