Cranberry-Almond Scones, AKA Triangles of Heaven

There is nothing I love more than a scone in the morning. Sometimes I’ll sit at my table and devour one while sipping a cup of tea, just to feel intensely proper and English.

The problem with most scones that you can purchase at Starbucks is that they’re absolutely packed with calories and fat–just one scone can run at least 400 calories. When you make your own, they taste just as good but they’re a lot healthier because you actually know what you’re putting in them.

I’ve tried a LOT of scone recipes over the years, but I’ve never, ever found one as good as the following. I imagine it’s pretty versatile, so if you don’t like craisins or almonds you can probably sub in raisins or dried apricots or chocolate chips or whatever else you like. It makes 14 scones, so you can either share with friends or freeze the extras and take one out whenever you need a quick, scrumptious, and pretty healthy breakfast.

Without further ado, here is what you need and how to make the best scones in the world:

• 2 cups flour

• 3 tablespoons sugar, plus extra for sprinkling on the scones

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 6 tablespoons (3/4 stick) of butter, cold and cut into small cubes

• 2-4 tablespoons crumbled slivered almonds

• ½ cup craisins

• ¾ cup buttermilk, plus extra for brushing the scones

First, combine all the dry ingredients (the first five on the list). Mix in the butter with a fork or pastry cutter, but don’t combine it entirely. You want the mixture to look a little like lumpy dry oatmeal mix. Then stir in the almonds and craisins.

Finally, mix in the buttermilk with a fork. Once the dough is moistened, stop mixing—it shouldn’t be completely blended together.

Flour a flat surface and your hands, and knead the scone dough for 2-3 minutes. Add more flour as needed to prevent it from getting sticky.

Pat the dough into a rectangle that’s about ¾” thick, then brush or pour a coating of buttermilk on the rectangle. Top that with a coating of sugar, then use a sharp knife to cut the rectangle into about 14 triangular scones. You may have to be a little creative with shaping.

Put the scones on a baking dish coated with cooking spray, parchment paper, or aluminum foil. They will grow a little bigger when baking, so provide at least an inch between them.

Then, bake at 425 for 15-20 minutes or until the tops are nice and golden brown.

Voila! Eat, and enjoy!

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