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Betty’s Kitchen Cranberry Scones — Kentucky Style Recipe Videos

April 12, 2013

Betty’s Kitchen Cranberry Scones — Kentucky Style Recipe Videos

Betty demonstrates how to make Cranberry Scones. These scones are made with dried cranberries that have been rehydrated. This recipe came from Arrita Morris’s column “Table Talk” in the Richmond Register Newspaper.


2 cups all-purpose flour
1 stick butter, cut into pieces
¼ teaspoon baking soda
½ cup sugar
2 teaspoons baking powder
1 teaspoon lemon rind or 1 teaspoon lemon juice (I used lemon juice.)
½ cup milk
2 beaten eggs
½ cup sour cream
1 ½ cups dried fruits, such as cranberries, raisins, etc., that has been soaked in water for about 20 minutes and drained
small amount of milk for basting top (optional)
small amount of sugar to sprinkle on top (optional)

In a medium-sized bowl, beat all liquids, plus the sour cream, together. Set aside. In a large bowl, mix all the dry ingredients. Use a pastry blender to blend the butter into the dry ingredients. Add the liquid ingredients and the drained fruit to the dry ingredients and butter mixture. Knead on a floured surface until all is mixed well. Shape into a circle on a large baking sheet.

(I used a 10-inch by 15-inch jelly roll pan, covered with aluminum foil and sprayed with cooking oil spray.) Cut the circle of dough into 8 equal sections, leaving the round shape. Baste dough with milk and sprinkle a small amount of sugar on top, if desired. Bake at 375 degrees (F) for 18 to 25 minutes, or when a toothpick inserted in the center comes out clean.

(My scones were done after 16 minutes.) To serve, cut or pull apart at the 8 perforations, and serve hot or cold. I ate the first of these scones while it was still hot, putting butter and honey in the center—Delicious! I hope you love these Cranberry Scones! Love, Betty ♥♥♥♥♥


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