Name: Cranberry cream scones
Prep time: 5 min
Cook time: 15 min
Yield: 12-15
Ingredients: 1 Cup - a2 Milk® Half and Half; 2 Cups - All-purpose flour, plus more for rolling; 1 Tbsp. - Baking powder; ½ tsp. - Salt; ⅓ Cup - Cane sugar, plus more for sprinkling; 1 ¼ Cups - Frozen whole cranberries; 3 Tbsp. - Butter, melted

Cranberry cream scones

Difficulty

Easy

Preparation

5 mins

Cooking time

15 mins

Servings

12-15

1 Cup - a2 Milk® Half and Half

2 Cups - All-purpose flour, plus more for rolling

1 Tbsp. - Baking powder

½ tsp. - Salt

⅓ Cup - Cane sugar, plus more for sprinkling

1 ¼ Cups - Frozen whole cranberries

3 Tbsp. - Butter, melted

Preheat the oven to 375 degrees, line a baking sheet with parchment paper and prepare a work surface with four and a rolling pin.
In a bowl, combine the flour, baking soda and salt.
Separately, in a mixing bowl, beat the half and half with a hand mixer while sifting in the flour mixture.
Just as the dough is combined, fold in the frozen cranberries and gently press together. Transfer the dough to the prepared work surface and roll to a 1-inch thickness.
Cut the rolled dough into 2 or 3-inch squares and place them on the parchment lined baking sheet with an inch between. Brush the tops with melted butter and sprinkle with sugar.
Bake the scones for 15 minutes, until small cracks form on the tops and the edges are golden. Transfer to a rack and cool slightly before serving.