Submitted by: Friendship Bread Kitchen
Image (c) Friendship Bread Kitchen
“Light and fluffy, these cranberry drop scones have just the right amount of sweetness.”
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 12
Yield: 12 drop scones
Ingredients
2 cups Amish Friendship Bread Starter
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup sugar
1/2 cup butter (frozen or well-chilled)
1 egg, beaten
1 cup fresh cranberries
Lemon Glaze
Directions
- Preheat oven to 400° F (200° C).
- In a mixing bowl combine flour, sugar, baking powder, baking soda and salt.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs. If you don’t have a pastry blender, grate the frozen butter with a box grater and incorporate with your fingers. Make a well in center of dry mixture; set aside.
- In another bowl combine starter and egg. Add the wet mixture all at once to dry mixture. Using a fork, stir just until moistened.
- Turn out onto lightly floured surface. If the dough is too sticky add flour until it becomes easier to handle. Add cranberries and fold in carefully, using two spoons.
- Drop heaping spoonfuls onto an ungreased baking sheet.
- Bake for 15 to 20 minutes until golden.
- Drizzle with lemon glaze while warm.
- ENJOY!
Kitchen Notes
You can also use dried cranberries in place of fresh or frozen. If you don’t like working the dough with your bare hands, use two spoons to help incorporate additional flour and whole cranberries. If your kitchen is hot or humid, chill the flour mixture and mixing bowls before use. Be careful not to overwork the dough.
Image Gallery
L to R: (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; (c) Friendship Bread Kitchen; lemon frosting (c) Candice
I remember my Mom doing the starter bread & sharing with everyone she knew when I was much younger! so glad that there are recipes for other things we can make with it!!
So glad you enjoy the site, Cindy. Please keep me posted with the variations you end up trying!
I made these today and they turned out delicious! a little more work that I normally have to do, but they were worth it.
Scones are so tasty but, yes, they do require a little bit more effort. We are so happy that you tried & enjoyed them.
In the 70′s, someone gave me a starter called “Herman” I’m wondering if it was the bread attributed to Padre Pio. It might have been before the advent of ziploc bags since we only used glass bowls and stirred it each day with a wooden spoon. I enjoyed reading the book, “Friendship Bread” very much It brought back a lot of happy memories. Marie
Sorry for the late reply, Marie, but yes, Herman is a variation of the current version of Amish Friendship Bread that’s going around, and the Padre Pio is another version of Herman (or the other way around). Yes on glass or ceramic bowls and wooden spoons — that’s still the case with this starter, too. If you use any exposed metal, the starter will turn color (and take on the metallic flavor). So glad you enjoyed FRIENDSHIP BREAD, and hope you’ll have a chance to pick up its sequel, THE AVALON LADIES SCRAPBOOKING SOCIETY.
I read the book via my library on-line download. Loved it & couldn’t wait to get baking. Then I bought real books for my daughter and mother. Such a wonderful book to share!
Thank you, Bobbi!
I really enjoy all of your recipes, thank you very much.
You’re welcome, Sharon!
made these with the dried cranberries and drizzled an orange juice/powder sugar glaze over the top. most definitely a keeper. shared with a coworker and now she would like a starter bag.
so glad i read the ‘friendship bread’ book that got me inspired to start doing this again. love all the recipe choices now available.
Sounds delicious, Cindy! And I’m so glad the novel got you back in the friendship bread fold!
omg THANK YOU SO SO much for all the great recipies on amish friendship bread!