Craisin Almond Scones
2 cups flour
1/4 cup granulated sugar
1 Tbsp. baking powder (NOT baking soda!)
1/2 teaspoon salt
3/4 cup dried cranberry's (I used Crasins)
1 tsp. almond extract
1 cup heavy cream + 1-2 Tbsp. if needed
Preheat oven to 425 degrees F. Mix flour, sugar, baking powder and salt in bowl. Add dried cranberry's and mix well. Blend in whipping cream and almond extract with a fork or spatula, adding 1-2 Tbsp. heavy cream, if necessary. Dough should be well incorporated but not wet. When mixed, turn out onto a floured surface and knead several times. Pat into a 10 inch diameter, and cut into triangles. Sprinkle sliced almonds on top and lightly press into dough. Bake on an ungreased cookie sheet for 11-13 minutes.
Optional - Mix together 1/2 cup powdered sugar, 1 tsp almond extract and 2 Tbsp. heavy cream. Drizzle over warm scones. Let set, eat and enjoy!
