Ingredients
- 2 cups of versatile all-purpose flour
- Half a cup of orange-cranberry muffin mix (like Krusteaz®)
- Quarter cup of firmly packed brown sugar
- One tablespoon of baking powder
- A hint of ground nutmeg, about a quarter of a teaspoon
- A pinch of salt, also a quarter of a teaspoon
- Five tablespoons of chilled butter, cut into small pieces
- One diced apple
- About a third of a cup of sweetened dried cranberries (like Craisins®)
- Three-fourths cup of half-and-half
- One whole egg
- One egg white
- A spoonful of confectioners' sugar
Step 1
Begin by preheating your oven to a cozy 375 degrees F (190 degrees C) and give a light grease to your trusty baking sheet. In a mixing bowl, combine flour, muffin mix, brown sugar, baking powder, nutmeg, and salt. Now, it's time to get a little hands-on - use a pastry blender or a fork to work the butter into the flour mixture until it reaches a crumbly consistency.
Step 2
Next, in a separate bowl, toss together some apple tidbits and dried cranberries before folding them into the flour mixture. In another bowl, beat together half-and-half with an egg until it turns frothy, then gently incorporate this mixture into the flour blend using a rubber spatula. Give the dough a few gentle kneads, then roll it out into a lovely rectangle on a lightly floured surface. Cut this rectangle diagonally into halves, and then each half into four triangles, giving you a total of 8 delightful triangles.
Step 3
Lay out these triangles on your prepared baking sheet, and now it's time to give them a little extra love. Mix up an egg white with some confectioners' sugar and delicately brush this mixture over each scone triangle. Pop them into the preheated oven, and let them bake until they turn a beautiful golden brown hue, which should take around 20 minutes.
Extra Tips & Suggestions
- 1. Keep your cranberries and apples in separate airtight containers to maintain their freshness and flavors.
- 2. Store your scones in a cool, dry place, away from direct sunlight to prevent them from drying out.
Reviews
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