I love this simple scone recipe from Alice Waters. The simplicity of the recipe makes it so easy to whip up in no time, perfect for breakfast or as a snack with tea or coffee. I bake them often, especially when we have guests over, since people always give such great reviews and are surprised that a scone can be so light and delicious.

Mini Cranberry Scones

Recipe derived from Alice Waters, The Art of Simple Food
Makes 16 mini scones

Preheat the oven to 400 degrees

  • 2 cups whole-wheat pastry flour (I prefer the Whole Foods 365 organic brand)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 cup heavy whipping cream
  • 1/3 cup half and half
  • 1/2 cup dried cranberries (or dried fruit of choice)
  • 2 tablespoons unsalted butter (melted)
  • 2 tablespoons turbinado raw sugar

In a stand mixer, or bowl with a hand mixer, combine the flour, baking powder, salt and sugar. On low speed, stir in the whipping cream and half and half mixture (I like to combine in a liquid measure cup for ease of adding to bowl). Mix until the dough just starts to come together, do not over mix. The dough will be very sticky. Add dried cranberries, mix lightly, and then turn dough onto a lightly floured surface. Knead briefly, just enough to bring the dough together, and separate into two small circles (approximately 4-inch circles). Brush each circle with melted butter and sprinkle lightly with turbinado raw sugar.

Cut each circle into 8 wedges and place on a baking sheet lined with parchment paper or silicone liner. Bake for 15 minutes, or until the edges are golden brown. Make a cup of hot tea and enjoy!

Featured images by Candice Lanning, www.thebeautifulmess.comScone images taken on my iPhone.