For Thanksgiving my family was all over the place, but I did manage to make it over for brunch with my parents and decided to try and make some cranberry scones to bring with me. They turned out amazing. I’m officially addicted. I could easily sit and eat a whole batch of them and not even feel bad about it. They’re also pretty easy and quick to whip up so they’re perfect for gifting too.I just knew I absolutely needed to share the recipe!

Cranberry Scones

Adapted from Martha Stewart

2+ Cups of AP Flour

5+ Tbsp of Sugar

1 Tbsp of Baking Powder

1/2 tsp of Salt

1/2 tsp of CInnamon

1/2 tsp of fresh Nutmeg

6 Tbsp of chilld Butter, cut into cubes

2/3 Cup of Half and Half (I never have this so I do 1/2 heavy cream 1/2 regular milk)

1/2 Cup of Cranberries (washed and cut in half)

Preheat your oven to 450F. In your mixers bowl whisk together combine flour, sugar, baking powder, salt, and spices. Add butter and set mixer on low with beater attachment, mix until butter resembles coarse crumbs. Slowly add in half and half with mixer on low. Toss in cranberries and mix on low for just a second or two. If the dough is really sticky I sometimes add in a tiny bit more flour and mix again for just a few seconds. Turn dough onto lightly floured surface and knead until dough comes together and isn’t really sticky anymore. Pat into 1 inch round and cut into 8 peices. Place on parchment covered baking sheet, brush with a little milk or cream and sprinkle with sugar and bake for 12-15 minutes.

Enjoy!