This scone recipe is one from my mom. She says that they are not nearly as good as the ones she used to eat when she lived in England. I've never had scones in England, so I don't know, but I personally like these scones just fine.
This is one of my favorite breakfast recipes. It's easy and quick as well as perfect if you have company over and don't want to spend lots of time baking but still want to have a yummy breakfast.
Cranberry Drop Scones
Ingredients:
3 cups biscuit mix (I use Jiffy's)
1 cup milk
2 Tbs sugar
2 Tbs butter, melted
1/2 cup dried cranberries
Preheat the oven to 425 F.
Mix all of the ingredients together in a bowl until well combined.
Drop the mixture by spoonfuls onto a lightly greased baking sheet.
Then, put a little water on your fingers and smooth the dropped spoonfulls into little mounds. This will keep the edges that were sticking out from burning.
Place the scones into the oven and bake for 10 to 12 minutes.
Makes between 20 and 24 scones.
Counting the baking time, the entire process takes about 15 minutes. Not too difficult for early in the morning.
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