Five Cheese and Cranberry Scones

A different twist on the classic cranberry scone, this recipe mixes the sweet cranberries with the salty, and more mild authentic Mexican cheeses to create a unique blend. 
Five Cheese and Cranberry Scones recipe from
Second post of the year and can you believe I am already failing at condiments? There should be a flavored butter with these scones! I considered doing a jam...but really, when it came down to it these scones were already packed with flavor. Between Mexican cheeses and cranberries it was hard to come up with another flavor I felt like would be able to balance between the two. So.......I didn't.

Balance has been the word of the week. I have been going through all my work spaces and trying to create a bit more balance. I have no balance in my life. I'm not kidding. At all, So my friend says "I'm actually working right now because I'm bored not doing work." My response:
Oh, you mean how my “day off” has consisted of posting my work to 6 sites, baking scones, photographing them, making two types of ice cream, photographing them, editing them, tweaking recipes, reading 2 chapters in small businesses for dummies and beginning to write a business plan and build my own access database to track the cash flow of my projects. YEP. And that's a relaxing day off.
......yeah. You know what's sad? I really thought of it as a relaxing day! HA! I need help. I can't even just sit and watch a movie without opening my laptop and researching for a new article or recipe. UGH. So, maybe it's good that I didn't come up with a butter for the scones. Maybe that is just what I needed: a little balance.

I do really enjoy the scones. My poor roommate got put through a few trial runs before I finally found the right combination. We were eating scones all weekend. But who's gonna complain about that right?

Five Cheese and Cranberry Scones

2 cups all purpose flower
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries
1 ½ cups authentic Mexican cheese blend (Queso Quesadilla, Asadero, Queso Gallego, El Regalo, Anejo Enchilado and Manchego cheeses, NO Pepper Jack!)
1 cup heavy cream
1 egg white

Preheat oven to 425°F.

In a stand mixer combine flour, baking powder, and salt in large bowl or work bowl of food processor fitted with whisk attachment. Mix together on a low speed.

Add in butter and mix on a medium speed until mixture resembles coarse meal. Add in cranberries and cheese. 

Switch to using a dough hook.

Add in cream and mix on a medium speed until it comes together into a rough, sticky ball. Roll dough out on a floured surface into a circle. You may either cut into wedges or using a biscuit cutter, cut into small rounds.

 Place rounds or wedges on a parchment paper lined baking sheet. Brush tops with egg white and bake until scone tops are light brown, 12 to 15 minutes.