Cranberry Scones

It is Dining For Women time which equals pot luck. This month's theme was breakfast food. When you think breakfast, who doesn't think scones? Right? : ) I found this scone recipe online on Martha Stewart's website. I had everything to make them except the half and half. So scones it was... Enjoy!



Ingredients
2 cups all purpose flour
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half and half
1/2 cup halved cranberries, drained on paper towels

Directions
1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baing powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half and half until just moistened. Gently fold in cranberries.

2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half, sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Overall, I think this recipe could use some work. I give it 3.5 stars out of 5. The scones aren't the right density. This may be secondary to my inability to cut butter into flour or from composition of the recipe. Next time I make these though, I am going to do some research on how to get scones to turn out just right. Despite all of my complaining, they still tasted good though and that's what is really important right?