Cranberry scons are delicious, but I like to make them in a more traditional way.
This recipe is simple, but flavorful.
Ingredients 3-4 medium cranberries, pitted and cut into quarters 1 teaspoon cinnamon, ground 1/2 cup sugar 1/4 cup honey 1/3 cup water 1/8 teaspoon salt 2 eggs, beaten 1 tablespoon butter, at room temperature 1 tablespoon ground nutmeg 1/6 teaspoon ground ginger 2 tablespoons chopped walnuts (optional) Directions Place all ingredients in a food processor and pulse until a coarse crumb forms.
Add in the eggs, the milk, and the sugar and pulse again until the crumb is formed.
Turn the mixture to a smooth, fluffy consistency and transfer to a baking dish or a bowl.
Cover with a kitchen towel and allow to cool.
To assemble the scones, place the scone dough on a lightly floured surface.
Using a fork, roll the scons out until they are approximately 1/16-inch thick.
(If your scones are too thick, use a knife to trim off any excess dough.)
Place a large baking sheet in the center of each scone and sprinkle with a teaspoon of cinnamon.
Brush each scones with the remaining cinnamon and place them on the baking sheet.
Place a few scones on top of each other and brush with the remainder of the cinnamon.
Bake for 20 minutes, or until golden brown and crispy.
Recipe Notes Cranberry sauce may be substituted for the honey or maple syrup.
You can add an additional tablespoon of honey or syrup to the cranberries if you prefer.
If using walnuts, add them as a garnish to the scon dough.
If you would like to add additional nutmeg or ginger, simply stir in with a small amount of water.
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