I know, you're shocked. You're probably thinking, "How can this be? You made something that didn't have strawberries in it?!' Well I should just tell you now to save you all from future shock. I do in fact know how to cook food that doesn't involve strawberries, like say my fabulous grilled cheese sandwich that would blow your mind! And of course these absolutely delicious cranberry scones. Now, why did I feel like making scones? Because I've gotten into the habit of drinking tea - the hot kind - and it made me feel very British (especially while reading Harry Potter). So when I was making a batch of okay-tasting cookies my mommy mentioned that we had dried cranberries in the cupboard. My mind went back a few years - the summer of 2008 I believe - to a day spent at the beach where one of my friends brought scones. Now, what could be more British than tea and scones? I'm not sure. So thus is the reason why I've made this little treat.
2 cups of flour
1/2 cup of sugar
2 tsp of baking powder
1/4 tsp of salt
1/2 cup of butter
6 tbsp of milk
2 eggs, beaten
1/2 cup of dried cranberries*
First things first, preheat your oven to 425. In a nice sized bowl mix in the flour, sugar, baking powder and salt. Beat the eggs in a separate, smaller bowl. Then you add the butter, the milk and four tablespoons of beaten egg leaving the rest off to the side for later. You mix it all together, I suggest with a beaters or a mixer (if you have one) and not by a whisk seeing as this dough is going to get sticky. When it's mixed and looks a bit like a bowl of crumbs add your dried cranberries. This time, by hand, mix the cranberries into the dough. You might want to cover your hands in a little bit of flour otherwise it'll become a pain to get the dough off your fingers. Trust me.
Now when it's all nice and mixed together like a big glob of polka-dotted gloop (or dough as it's more commonly known) spread flour out on a flat surface - this is where you're going to form your scones. Take a good sized handful of dough that's a little smaller than the size of a tennis ball (remember don't make them too small! You're not trying to host a tea party for your dollies!) and knead it a little to get it good and covered with a thin layer of flour. Then flatten it out into a nice looking circle. This part you have to eye it to make sure you don't get pancake-thin scones. You want them to have fluff! When you've decided that, yeah, you're flat circle is good enough take a regular butter knife and cut it into fourths. You repeat this process until all of your dough is made into nice little quarters of circles. After that you take the remaining beaten egg and brush it on top of the scones then adding a nice little dusting of sugar to the top. Place the scones onto a baking sheet that has been sprayed with cooking spray. Let them bake for somewhere between 12 - 15 minutes. For the most delicious time to eat these scones, eat them while they're warm. It'll make your tummy smile. I guarantee it!
*I personally used a whole cup of cranberries, it's up to your how much you want in your scones.