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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
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My clever, scone-like treats signal the start of the Christmas season at our house. The whole family loves the sweet-tart taste of cranberries sandwiched between tender dough.151;Lori Steward, Duluth, Minnesota Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup cold butter |
2 eggs |
about 1/3 cup heavy whipping cream |
filling: |
1/4 cup sugar |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1/4 teaspoon ground cinnamon |
3/4 cup whole-berry cranberry sauce |
topping: |
1 tablespoon milk |
2 tablespoons sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Grease a 16-in. sheet of heavy-duty aluminum foil; set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Place eggs in a measuring cup. Add enough cream to measure 3/4 cup; stir into crumb mixture. Knead just until dough forms a ball, about 1 minute. Turn onto prepared foil; roll out into a 16-in. x 8-in. rectangle.
2. For filling, combine the sugars, cornstarch and cinnamon in a small saucepan. Stir in cranberry sauce. Bring to a boil over medium heat, stirring constantly. Boil for 1 minute or until thickened; remove from the heat and cool slightly.
3. Spread filling widthwise over half of the rectangle. Fold dough over filling, forming an 8-in. square; seal edges. Transfer foil with dough to a greased baking sheet.
4. Brush with milk. Combine sugar and cinnamon; sprinkle over top. Cut into 2-in. squares (do not separate). Bake at 425° for 16-18 minutes or until golden brown. Yield: 16 scones.
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