cranberry scones and an introduction

My name is Sintra and I bake.

I apparently also only create kindergarten standard sentences.

I'm 15 and I live in Los Angeles, California.

I don't particularly like it here.

I'm new at this blogging thing.

Anyways, I woke up this morning and realized that I haven't baked in a week.

So I made some scones.

Here they are, and although they look quite nice (in my opinion at least), they didn't taste as good.

Here were my scones, fresh out of the oven looking beautiful and ready to eat...

...and then I picked one up and realized it was completeley undercooked...

...so I rearranged them on the tray and stuck them back in the oven for a few more minutes...

...and out they came out browned and delicious.

  Cranberry Scones (adapted from spoonforkbacon.com)

Ingredients:
2 cups all purpose flour
1/3 cup Truvia
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter, cut into small cubes
1/2 cup dried cranberries
1 cup half and half (plus some to glaze before baking)

1. Preheat oven to 365 degrees
2. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
3. Cut the cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
4. Add the cranberries and gently mix together.
5. Fold in the half and half and mix together until just combines and the mixture has formed into dough.
6. Form the dough into an 8 inch disc, about 1 inch thick.
7. Cut the disc into 8 wedges and place the scones onto a parchment lined baking sheet.
8. Brush the tops of each scone with a small amount of cream and bake for about 15 to 20 minutes or until the scones puff up and the tops just start to brown (or in my case somewhere more like 25-30)

9. Serve warm with a side of jam, honey, and butter.