Cranberry Scones Make a Delicious Fall Breakfast


Kerry Fingerle

The finished scones should cool for roughly five minutes.

September is nearing an end, and Michiganders are finding themselves waking up to the cold changing of the seasons. To make the waking up easier, try starting the day with these homemade breakfast scones.

Cranberry Scones

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dries cranberries (or dried currants)
1/2 cup sour cream
1 large egg

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries.

The dry mix with the butter.

3. In a small bowl, whisk sour cream and egg until smooth.

4.Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

The scones before they are put in the oven.

5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper or a silicone sheet), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Scones should be golden brown on both the bottom and the top, though more so on the bottom. Cool for 5 minutes and serve warm or at room temperature.