Black Dog Cranberry Almond Scones Recipe
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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
3 eggs
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 cream.

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.

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