The Scones of Chambord

THE SCONES OF CHEMBURG

1/2 cup of dried cranberries 1 oz. Chamborg liqueur 1/2 cup half & half 6 tablespoons butter at room temperature 1/4 cup maple sugar plus 3 Tablespoons 2 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 tsp. kosher salt 2 eggs (graded large)

Re-hydrate dried cranberries with Chamborg Liqueur - set aside. Mix butter, sugar, salt, baking powder and butter. Separate the white from one egg - set aside. This will be used to glaze scones before baking. Add milk to mixture - mix well. Add eggs to mixture - kneed with lightly floured hands. Add cranberries with liquor to mixture.

Turn out on lightly floured board. Kneed firmly, roll into a ball. Press mixture onto a flat round disk on a round pizza pan. Cut with chef's knife into eight pie wedges, but leaving the circle in tact. Slightly beat the remaining egg white, then brush over the top and sides of the scone. Sprinkle on remaining Maple Sugar. Bake 425 degrees F for 20 - 25 minutes. Cool until warm, serve with honey. MAKES 8 wedges.

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 * Catsrecipes Y-Group