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|Dried Cranberry Scones|
|Recipe courtesy North Dakota Wheat Commission|
|1 ¾ cup flour
3 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon salt
1/3 cup margarine or butter
2 eggs, beaten separately
½ cup dried cranberries
4 to 6 tablespoons half and half
1 egg, beaten
|Mix together flour, sugar, baking powder and salt. With pastry blender or fork cut margarine into flour mixture until it resembles fine crumbs. Stir in 1 beaten egg, dried cranberries and just enough half and half so dough leaves side of bowl.
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat ½-inch thick. Cut with floured 2-inch round cutter or cut into diamond shapes. Place on ungreased cooked sheet. Brush dough with other beaten egg. Bake in preheated 400° oven 10 to 12 minutes or until golden brown.