Easy cheese and cranberry scones

Sometime I just crave these slightly savoury, slightly sweet scones so one of the first things I made when I was reacquainting with my kitchen after 100 days absence were these fluffy, pillowy creations.

If you follow  the blog you know I don’t like too many ingredients or too many dishes to wash so I tend to keep things rather simple. This recipe can be made in one bowl and it bakes quickly so you can make it even on short notice.

It may be interesting to note that there are no scones to be found in Italy, or at least I haven’t seen them anywhere. They have pretty firmly entrenched food rules in Italy and I guess scones are not on the list, although I suspect that they may work not too bad instead of the prescribned cornetto with the morning coffee at the bar. Time will tell.

I still have a lot to tell you about our Italian adventure and will do so over the next few weeks, but hope to intersperse the travel posts with a few recipes here and there to keep myself and hopefully you inspired to have fun in the kitchen.

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Ingredients:

1 3/4 cups flour

4 teaspoons baking soda

1 tablespoon sugar

A large pinch of coarse sea salt

5 tablespoons butter, cold, cut in pieces

1 cup grated cheddar cheese

1/4 cup chopped parsley

3/4 cup half and half

1/3 cup dried cranberries

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Directions:

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Mix the flour, sugar and salt together in a bowl.

Add the butter and work it into the flour until coarse meal is formed.

Add the cheddar and parsley and mix with a wooden spoon lightly unti; incorporated.

Add the milk and stir with a wooden spoon until a light dough forms. Do not over mix.

Add cranberries and mix them in.

Line a baking sheet with parchment and oil slightly.

Using a large ice cream scoop, scoop the batter onto a baking sheet. Do not flatten the mounds.

Bake at 425F for about 15 minutes or until golden on top.

Remove andlet cool on a rack.

Store airtight.

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Other scone recipes you may like:

Easy scones with cheddar cheese and chives:

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White chocolate and blackberry scones:

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