Cranberry Almond Scones

     A little over a week ago, my friend Kelly finally gave birth to her baby girl, Quinn.  I say finally because Kelly told me she was pregnant so early so it felt like she was pregnant all along with me.  Quinn actually arrived one day early.  Wren and I could hardly wait to meet her so on her fourth day in the world we whipped up some scones and dropped by to visit.  Quinn looks so tiny next to Wren...I guess two months makes a big difference.  At her 10 week checkup today we learned that Wren has grown nearly 3 inches since she was born and has gained a little over three pounds.  Amazing!

Cranberry Almond Scones

Ingredients
2 cups lour
1/4 cup sugar, plus 1 tablespoon for topping
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cut into 1/2-inch pieces
1/2 cup dried cranberries
1/4 cup sliced almonds
2 eggs
1/2 cup almond milk plus 1 tablespoon for the topping
1/2 tsp almond extract

Method
Preheat the oven to 425 degreesF
1.Line a baking sheet with parchment paper and set aside.
2. Lightly mix the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender. 
3. Mix in the cranberries and almonds.
4. In a separate bowl, combine the eggs, milk and almond extract. Stir into the flour mixture just until everything is moist. If the mixture feels very sticky, add a bit more flour.
5. Place the dough on a floured surface.  Form the dough into a ball and then flatten the ball into a circle.  Use a pizza cutter to cut the circle into at least 8 triangles. 
6.  Place the wedges 1 inch apart on the baking pan. Brush with the tablespoon of milk and sprinkle with sugar.
7. Bake for about 15 minutes or until golden.