I just had to share another recipe using delicious dried cranberries. These Cranberry Almond Scones are so easy and they make the perfect holiday breakfast – or any breakfast for that matter.

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Easy Cranberry Almond Scones

Cook time: 15 minutes

Total time: 30 minutes

Serves 8

Ingredients

• 2 cups self-rising flour
• 1/3 cup sugar
• 1/2 cup cold unsalted butter
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 1 cup dried cranberries
• 1/3 cup sliced almonds

Instructions

• Preheat the oven to 425 degrees and line a large baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, whisk together the flour and sugar.
• Using a pastry blender or two forks, cut the butter into the flour until the butter resembles the size of small peas.
• Add the milk, egg, vanilla, cranberries and almonds and mix well. The dough should be biscuit-like and not too sticky. (You may need to use your hands to get it all blended well and worked together.)
• Add a sprinkle of flour and work again if the dough is too sticky or a few drops of milk if it’s too stiff.
• Turn the dough out onto a floured surface or pastry cloth and sprinkle it with a little flour.
• Pat the dough into an 8-inch round about 3/4″ thick.
• Use a knife to cut the dough into 8 triangle “slices” and transfer them to the baking pan, placing them about an inch apart.
• Bake for about 15 minutes or until golden brown.
• Serve warm.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”