The TENA Kitchen Recipe of the Month - April '15

Cranberry English Scones

Cranberry English Scones
  • 1 cup All-purpose flour
  • 1 cup Whole wheat flour
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Butter
  • 1/2 cup Dried cranberries
  • 1 Egg, beaten
  • 2/3 cup Milk
  • Sugar
  • In a mixing bowl combine all-purpose flour, whole wheat flour, baking powder and salt.
  • Cut in butter until texture is like course meal.
  • Add dried cranberries.
  • In a small bowl, combine beaten egg and milk
  • Add egg mixture to dry ingredients and stir with fork until moistened.
  • Form into a ball and place on a floured surface.
  • Knead very tightly.
  • Roll out 3/4"(2 cm) thickness and cut in diagonal shapes.
  • Sprinkle with sugar.
  • Place on ungreased baking sheet.
  • Bake at 425 F (220C) for 12 minutes or until golden brown.
  • Makes 12 scones.

Cream Cheese Filling

  • 1 package Cream cheese
  • 1/2 cup Toasted almonds
  • Soften cream cheese.
  • Finely chop toasted almonds in blender.
  • Stir toasted almonds into cream cheese and serve with cranberry English scones