Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cranberry Scones 3.5 (240) 34 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 13, 2019 Rate PRINT Share Prep Time: 15 mins Total Time: 30 mins Servings: 8 We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea. Ingredients 2 cups all-purpose flour, plus more for work surface 5 tablespoons sugar, plus 1 tablespoon for topping 1 tablespoon baking powder ½ teaspoon salt 6 tablespoons chilled unsalted butter, cut into small pieces ⅔ cup (plus 1 tablespoon) half-and-half ½ cup halved cranberries, drained on paper towels Directions Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack. Originally appeared: Everyday Food, December 2003 Rate It PRINT