Cranberry Scones (A Perfect Valentine's Breakfast)
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoons butter, frozen
  • ½ cup dried cranberries
  • ½ cup sour cream
  • 1 large egg
  • ICING:
  • 1 cup powdered sugar
  • 2 Tablespoons butter, melted
  • ½ teaspoon vanilla
  • 1-2 Tablespoons milk
  • red food coloring (optional)
  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, mix the flour, sugar, baking powder, baking soda and salt. Grate frozen butter into flour mixture using the large holes of a grater. Then use the mixer to mix in the butter. Add in cranberries.
  3. In a small bowl, combine the sour cream and egg until smooth. Stir sour cream mixture into flour mixture until dough forms.
  4. Gather the dough into a ball and place on a lightly floured surface. Use a rolling pin to flatten the dough into 7- to 8-inch circle about ¾-inch thick. Sprinkle with 1 teaspoon of sugar.
  5. Use a heart-shape cookie cutter to cut out dough or use a sharp knife to cut into 8 triangles. Place cut out dough about one inch apart on a cookie sheet lined with parchment paper. Bake 15 to 17 minutes. Allow to Cool
  6. To make icing, mix together the powdered sugar, melted butter, vanilla and milk. Add 1-2 drops of red food coloring. Place icing in a plastic bag and seal. Clip a tiny portion of the bag off a bottom corner and pipe icing onto scones.
Recipe by Saving Cent by Cent at