Cranberry Apple Scones with Cinnamon Glaze
User Reviews
5
Cranberry Apple Scones with Cinnamon Glaze
Description
Cranberry Apple Scones with Cinnamon Glaze feature a rich blend of all-purpose flour, baking powder, cinnamon, cardamom, and a pinch of salt, balanced with cubed cold butter to create a flaky texture. The inclusion of diced apple and fresh or frozen cranberries introduces tartness and moisture that brighten the dough. The batter is combined with buttermilk and a beaten egg, which helps bind the ingredients and tenderize the crumb. After shaping into rounds and cutting into wedges, the scones bake at 400°F until golden.
The glaze mixes confectioners’ sugar with cinnamon and milk, offering a sweet and spiced topping that sets with a delicate sheen. The resulting scones have a tender interior speckled with juicy fruit bits, complemented by a crust that strikes a balance between crisp and soft. This recipe leads to scones that maintain freshness if baked right after mixing or frozen for later use, helping prevent apple oxidation.
These scones work well as a standalone snack with tea or coffee or can be served alongside a simple spread of butter for breakfast. The cinnamon glaze deepens the spice profile and adds a subtle sweetness, enhancing the fruit flavors without overwhelming them.
For best results, handle the dough gently to keep the butter cold for a flaky texture, and consider cutting into smaller wedges for more servings. Freezing the dough before baking preserves the apple’s color and can help with convenient preparation timing.
Ingredients
Scones:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- Pinch kosher salt
- 1 tick unsalted butter cold and cut into cubes, 4 ounces
- ¾ cup apple ¼-inch pieces-about ½ an apple, peeled, chopped
- ½ cup Cranberry fresh or frozen
- ½ cup buttermilk plus more for brushing on top, or heavy cream or milk
- 1 egg beaten, large
Glaze:
- ½ cup confectioners’ sugar
- 1 ½ teaspoons ground cinnamon
- 1 ½ tablespoons milk or buttermilk
Instructions
- Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine flour, sugar, baking powder, cinnamon, cardamom, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky.
- Add the apples, and cranberries and toss well. Mix together the buttermilk and beaten egg and then add to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it).
- On a lightly floured work surface, divide the dough in half and pat each portion into a ¾-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
- Use a bench/dough scraper or knife to cut 6 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
- Lightly brush on top of the scones (but not the sides) with a little buttermilk or cream. Bake scones on the center rack of the oven for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
- Stir together the confectioners’ sugar, cinnamon, and milk until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a drizzle of milk.
- When scones are cool, drizzle the glaze over the tops. Allow the glaze to set briefly and then serve the scones at room temperature. These scones are best the day they are made, otherwise the moisture in the fruit will begin to soften the scones and glaze.
Notes
- Divide dough options: cut each round into 6 or 8 wedges depending on preferred scone size and yield.
- Freeze unbaked scones promptly to prevent apple discoloration and to preserve freshness until baking.
- Bake frozen scones directly without thawing for optimal texture and flavor retention.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 146mg | 6% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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