Cranberry-cream scones from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 01, 2025

    I doubled the cranberries and appreciated having more fruit. The scones were barely sweet and had a very nice, tender, fluffy texture. I shaped them the night before baking (scoring into 8 wedges instead of 10), refrigerated, and baked in the morning; they needed a few extra minutes in the oven.

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