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Cranberry Scones Recipe

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These Cranberry Scones are tender, moist, and bursting with juicy cranberries. The tartness of cranberries is perfectly balanced by the lightly sweetened scone dough, making them ideal for breakfast or as a delightful dessert. A simple glaze adds a touch of sweetness but is completely optional, letting you customize each bite.

  • Total Time: 26 minutes
  • Yield: 12 scones

Ingredients

Scone Dough

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup cranberries, fresh or frozen
  • ¾ cup heavy cream, very cold
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 6 tablespoons unsalted butter, very cold, cut into small cubes

Topping (Optional)

  • 1 tablespoon heavy cream, very cold
  • 2 tablespoons sanding sugar

Glaze (Optional)

  • 1 cup powdered sugar
  • 2 to 3 tablespoons heavy cream or whole milk
  • ½ teaspoon vanilla extract or orange extract

Instructions

  1. Prepare Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, light brown sugar, baking powder, and salt until well combined.
  3. Cut in Butter: Using a pastry cutter, incorporate the cold unsalted butter into the dry mixture until the mixture resembles small peas or coarse crumbs, with some pea-sized butter bits remaining to create a flaky texture.
  4. Whisk Wet Ingredients: In a separate bowl, whisk together the cold heavy cream, egg, and vanilla extract until smooth and uniform.
  5. Combine Wet and Dry Mixtures: Pour the cream mixture into the flour and butter mixture. Stir gently with a fork until the dough is mostly combined but still slightly crumbly.
  6. Add Cranberries: Gently fold in the cranberries, being careful not to overmix to keep the dough tender.
  7. Shape Dough: Divide the dough into two equal portions. Turn each onto a lightly floured surface and pat into discs approximately 1 inch thick.
  8. Cut Scones: Using a large knife or bench scraper, cut each disc into 6 to 8 wedge-shaped pieces. Transfer the wedges onto your prepared baking sheet, spacing them evenly.
  9. Add Optional Topping: If desired, brush the tops of the scones with the cold heavy cream and sprinkle sanding sugar over them to add a sweet, crunchy finish.
  10. Bake: Place the baking sheet in the preheated oven. Bake the scones for 16 to 19 minutes, or until they are golden brown and cooked through. Rotate the baking sheet halfway through baking for even color.
  11. Cool and Serve: Remove scones from the oven and let them cool slightly. Serve warm or at room temperature for the best flavor and texture.
  12. Make Glaze (Optional): In a small bowl, whisk together powdered sugar and heavy cream or milk until smooth. Adjust the consistency with extra powdered sugar or cream as needed. Flavor with vanilla or orange extract, then drizzle over cooled scones if desired.

Notes

  • Store scones at room temperature in an airtight container for 1 to 2 days or refrigerate for up to 5 days.
  • For longer storage, freeze scones individually wrapped in plastic wrap inside a freezer bag for up to 3 months. Thaw at room temperature before serving.
  • Use a pastry cutter to evenly distribute butter for flaky scones.
  • If using frozen cranberries, do not thaw before adding to dough to prevent color bleeding.
  • Optional glaze adds sweetness but can be omitted for less sugar.
  • Tools needed include a large baking sheet, parchment paper or silicone mat, pastry cutter, pastry brush, and bench scraper.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/cranberry-scones-recipe/