Green & Red Scones
with ground green tea, sage, & dried cranberries

Ingredients (makes 32 small wedges):

2 cups flour
1 Tablespoon baking powder
1 Tablespoon dry, ground sage leaves
1 teaspoon Edible Green®
1/4 cup granulated sugar plus more for sprinkling
1/2 teaspoon salt

5 Tablespoons unsalted butter
2 oz dried cranberries
1 cup heavy cream plus a little more for brushing

1. Preheat oven to 375F.

2. Mix the first 6 dry ingredients in a large bowl.

3. Cut in 5 Tablespoons unsalted butter until butter becomes crumbling.

4. Add 2 oz chopped dried cranberries. (Use "orange flavored" if you wish.)

5. Add 1 cup heavy cream. Gather mixture together until it holds together.

6. Divide the dough into 4 portions. In your hand, pat each into a disk shape with a 4" to 5" diameter and 1" thick.

7. Lay the disk shaped dough on a floured surface. Cut it into 8 wedges with a sharp knife. (If dough sticks to knife, clean knife with wet paper towel after each cut for clean, sharp edges.)

8. Repeat for all the portions.

9. Arrange wedges on two parchment-lined baking sheets. Brush tops with cream. (Do not overload with cream--just a thin layer is sufficient--otherwise, the shape of scones will be lost when baked.) Sprinkle sugar over the cream.

10. Bake until cooked through, about 15 to 20 minutes.