This is a variation of a recipe for Tea Scones from the Vincent Price cookbook, Treasury of Great Recipes. The dish is from Woburn Abbey, Buckinghamshire, United Kingdom. A Treasury of Great Recipes cookbook by the well-known 50's horror movie actor Vincent Price covers recipes from eating establishments around the globe. Woburn Abbey's restaurant is one of the fine places covered in the cookbook. What better to represent it than their famous Tea Scone recipe, served at their British high tea. I love cranberries in my scones so I've changed it up a bit.

Recipe Instructions:

Ingredients:

• 2 cups flour
• 1/2 teaspoon salt
• 2-1/2 teaspoons double-acting baking powder
• 1/4 cup superfine sugar
• 1/2 cup shortening
• 1/4 cup dried sweetened cranberries
• 1 egg
• Milk (enough to combine to 2/3 cup with the egg)

Preparation:

• Preheat oven to 425 degrees F
• Combine in mixing bowl 2 cups flour, 1/4 teaspoon salt, 2-1/2 teaspoons baking powder, and 1/4 cup superfine sugar.
• With pastry blender cut in: 1/2 cup shortening.
• Add: 1/2 cup dried sweetened cranberries.
• Lightly beat an egg, adding milk for a total of about 2/3 cup of egg and milk liquid.
• Add to the dry ingredients and stir gently with a fork until dough holds together.
• Roll dough into a ball, place on lightly floured wooden board and knead gently.
• Roll dough on the floured board to about 1/4 inch thick and cut into rounds with floured biscuit cutter.
• Place scones on a baking sheet about 1 inch apart and bake for 12 to 15 minutes.

Presentation:

Cut open the scones while hot and add butter.