Cranberry Almond Scone

• Vegetarian

• Produce

  • 1/2 cup Craisins or dried cranberries

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/3 cup Sugar

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 1 1/2 cup Heavy cream

Found on thepinningmama.com

Ingredients

• 2 cups all purpose flour
• ⅓ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup Craisins or dried cranberries
• ½ cup sliced almonds
• 1½ cup heavy cream

Directions

• Mix the flour, sugar, baking powder, salt, cranberries and almonds in a medium bowl.
• Add the heavy cream and stir until the mixture comes together in a single ball.
• Divide the ball into two equal balls and flatten slightly to make 2 discs about 1½ - 2 thick
• Cut each disc into 6 equal triangles and then spread the triangles out on a parchment lined baking sheet.
• Brush the tops with a tiny bit of cream (just enough to moisten) and sprinkle with almonds.
• Bake at 425?F for 12-14 minutes until the center is just set and the edges are lightly browned.
• Cool for 2 minutes on a wire cooling rack.