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Cherry Scones

2 1/4 cups self-rising flour
4 tablespoons cold unsalted butter, cut into 1/2 -inch pieces
1 teaspoon kosher salt
4 tablespoons granulated sugar, divided
1/2 cup dried cherries
1 cup plus 1 tablespoon Coffee-Mate Natural Bliss Sweet Cream

• Preheat oven to 425 degrees F.
• Line a baking sheet with parchment paper and set aside.
• In a medium bowl, blend together flour, butter, salt, and three tablespoons sugar with your fingertips, pastry blender, or in a food processor until mixture looks like coarse meal with pea-size lumps. Stir in cherries. Pour in 1 cup sweet cream and mix with a fork (or pulse) until dough forms. Transfer dough to a lightly floured surface, knead dough gently about three times and pat into a 1/2-inch thick circle. (If dough seems to wet, add a little more flour.)
• Brush the top of the circle with remaining tablespoon of sweet cream and sprinkle remaining tablespoon of sugar on top. Cut the circle into 12 wedges and transfer to baking sheet. Bake in oven until lightly golden, about 14 to 15 minutes. Serve immediately.