Chunks of cranberries and sweet maple create a tasty combination in these easy scones for breakfast or afternoon tea.
If you like, you can skip the glaze. Before baking, brush the dough with 1 to 2 tablespoons milk and sprinkle with sugar.
Be adventurous and replace dried cranberries with other dried fruit. Try dried blueberries, apricots, raisins or currants. Be sure to snip apricots and other large dried fruit into smaller pieces.
Kneading the dough 10 times is just enough to produce a moist, flaky scone. More kneading can lead to a drier scone.
For easy cleanup, line the cookie sheet with cooking parchment paper.
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