The other day, I was cleaning out my freezer (one of those painful chores I put off) and I found a half-full (I’m such an optimist) bag of frozen cranberries. Immediately, the wheels in my head started turning. I thought of the cinnamon-raisin scones I posted about a month ago, and decided that was a good place to start.
I used almost the same base recipe, but changed it up a bit. I was very pleased with the results and am thankful to report I still have enough cranberries left to make another batch.
In a medium bowl, combine:
- 2 1/2 C Bisquick
- 1/3 C sugar
Using a box grater, grate in
- 1/4 C cold butter
Using a fork, stir in
- 1/4 C buttermilk
- 1 beaten egg
- 2 t almond extract
- 3/4 cup frozen (but thawed and drained) cranberries
- 3/4 C white chocolate chips
When the mixture is completely combined,
- pat it out into a 9″ circle and divide it into eight triangles (like cutting a pie). Put the pieces in a circle on a cookie sheet lined with parchment paper.
- if you have a scone pan, divide the dough into eight equal parts and pat the dough into the greased sections.
Bake at 425 degrees for 13 to 15 minutes.
If you want them a bit sweeter (which I’m always up for), make a glaze by combining
- 1/2 C powdered sugar
- 2 T milk
- 1 t almond extract
Add extra milk or powdered sugar until it is the consistency you want. Use a spoon to drizzle the glaze over the scones. Let it set a bit and then eat. YUM!