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Cranberry Scones

Indulge in these delightful cranberry scones that perfectly balance sweet and tart flavors with a flaky texture, perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold and cubed
  • 3/4 cup fresh or frozen cranberries coarsely chopped
  • 1 large egg
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Add the cold, cubed butter to the flour mixture, and blend until it resembles coarse crumbs.
  5. Gently fold in the chopped cranberries.
  6. In a separate bowl, whisk together the egg, heavy cream, and vanilla extract.
  7. Pour the wet mixture into the dry ingredients and stir just until combined.
  8. Turn the dough onto a floured surface, knead it gently a couple of times, and pat it into a circle about 1-inch thick.
  9. Cut into wedges and place on the prepared baking sheet.
  10. Bake in the preheated oven for 20 minutes or until lightly golden.

Notes

Serve with clotted cream or a drizzle of honey for extra richness.