cranberry scones
These delicious cranberry scones are perfect for breakfast or as an afternoon treat. Fluffy and flavorful, they combine the tartness of cranberries with a slight sweetness, making them a delightful option for any time of the day.
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 whisk
- 1 pastry cutter or fork
- 1 rolling pin
- 1 knife or pizza cutter
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter Chilled and cubed.
- 1 cup fresh or frozen cranberries Chopped.
- 1 large egg
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 egg for egg wash
- to taste Turbinado sugar For topping, optional.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- Add the chilled cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs.
- Stir in the chopped cranberries, ensuring they are evenly distributed throughout the dry ingredients.
- In a small bowl, whisk together one egg, heavy cream, and vanilla extract. Pour this mixture into the dry ingredients and gently stir until just combined. Do not overmix; it’s okay if the dough is slightly sticky.
- Turn the dough out onto a floured surface. Knead it gently, then pat it into a circle about 1-inch thick (2.5 cm).
- Cut the dough into 8 wedges using a knife or pizza cutter. Place the scones on the prepared baking sheet.
- In a small bowl, whisk the remaining egg and brush it over the tops of the scones. If desired, sprinkle turbinado sugar on top for added crunch.
- Bake for 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool on a cooling rack before serving.
Notes
Feel free to substitute dried cranberries if fresh ones are not available.
For added flavor, consider mixing in some orange zest or a teaspoon of cinnamon.
These scones are best served fresh but can be stored in an airtight container for up to two days. Reheat in a warm oven for a few minutes before enjoying.