It's more traditional to use un-melted butter and cut the butter
into the flour. I find the method below works just fine.

Cranberry Scones - a recipe from Mike Muth
You can add a light sugary glaze or dust these with powdered
sugar.
Makes 8 scones.
265 Calories, 32 grams net carbs, 12 grams fat per scone.

2 cups flour
1 Tbsp baking powder
1 teaspoon salt
2 tablespoons sugar
3 tablespoons butter, melted
2 eggs, well beaten
1/3 cup heavy cream
1 Tbsp honey
1/2 cup dried cranberries.

Prepare the cranberries by soaking them in water over medium heat
until plump, 15 to 30 minutes.
Drain the liquid and set them aside.
Sift the flour, baking powder, salt, and sugar together.
Mix the butter, eggs, cream, and honey together.
Add the liquid mixture slowly to the dry mixture to make a soft
dough.
Fold in the cranberries.
Roll out 1/4 inch thick on floured board.
Cut into pieces 3 inches square and fold over, making them
three-cornered.
Brush with milk.
If desired, sprinkle with sugar.
Place on a parchment lined baking sheet.
Bake at 425°F for about 15 - 20 minutes.

--
Mike

On Tue, 16 Sep 2014 12:22:18 GMT, "Mike Muth"
> wrote:

> It's more traditional to use un-melted butter and cut the butter
> into the flour. I find the method below works just fine.
>
> Cranberry Scones - a recipe from Mike Muth
> You can add a light sugary glaze or dust these with powdered
> sugar.
> Makes 8 scones.

Saved, thanks. I think we're too set in our ways of baking. Take
Brazilian pound cakes for instance. They call for melted butter and a
blender to mix!
http://southamericanfood.about.com/o...urlbuttons_nip


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.