Cranberry-Graham Scones

Name: Cranberry-Graham Scones
Prep time: 10 min
Total time: 30 min
Yield: 10
Ingredients: 1 cup flour; 8 HONEY MAID Cinnamon Grahams, finely crushed; ¼ cup sugar, divided; 2 tsp. baking powder; ¼ cup margarine or butter; 2 eggs; 3 Tbsp. milk, divided; ½ cup dried cranberries; ¼ cup pecan pieces

Wake your family up with the sweet smell of these delicious cranberry and pecan scones. Graham cracker crumbs replace some of the flour and make these so yummy!

Prep time:

0 min

Total time:

0 min

Servings:

Makes 10 servings.

Ingredient list

1 cup flour
8 HONEY MAID Cinnamon Grahams, finely crushed
¼ cup sugar, divided
2 tsp. baking powder
¼ cup (1/2 stick) cold margarine or butter
2 eggs
3 Tbsp. milk, divided
½ cup dried cranberries
¼ cup pecan pieces

Directions

Heat oven to 375°F. Mix flour, graham crumbs, 3 Tbsp. sugar and baking powder in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Add eggs, 2 Tbsp. milk, cranberries and nuts; stir just until blended.

Pat dough into 9-inch circle on greased baking sheet. Brush with remaining milk; sprinkle with remaining sugar. Cut into 10 wedges. (Do not separate wedges.)

Bake 18 to 20 min. or until top is golden brown and toothpick inserted in center comes out clean. Cool on baking sheet 5 min. Separate wedges, using knife to cut apart if necessary. Serve warm or at room temperature.