Cranberry Scones
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
8 pieces
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Calories
285 kcal
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Course
Baked Goods
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Cuisine
International
Cranberry Scones
Description
This recipe combines all-purpose flour, sugar, baking powder, and salt with cold butter cut in until the mixture resembles coarse crumbs. Liquids made from milk and beaten egg moisten the dry ingredients, followed by stirring in diced dried cranberries. The dough is handled gently and kneaded just a few times to avoid toughness, then shaped into a circle and sliced into eight wedges. After optional chilling, the scones are brushed with egg wash, topped with coarse sugar, and baked until golden at a high temperature for a short time to promote a crisp exterior and soft interior.
The dried cranberries provide bursts of tart sweetness contrasting the buttery dough. The quick baking at high heat encourages a tender crumb and a lightly crisp crust, characteristic of classic scones. These scones can be enjoyed warm and make a simple but flavorful accompaniment to coffee or tea.
The recipe notes that it is adapted from Taste of Home, suggesting its reliability and home-style appeal.
Ingredients
- 1/2 cup dried cranberries
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup butter cold
- 3 tablespoons milk cold, full
- 1 large egg lightly beaten
- 1/4 teaspoon sugar coarse
Instructions
- Preheat the oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
- In a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another small bowl, combine the milk and 2 tablespoons of beaten egg; add this to the crumb mixture, mixing just until moistened. Stir in the chopped dried cranberries.
- Turn the dough onto a floured surface and knead gently 6-8 times. Pat it into a 6-inch (15 cm) circle.
- Cut the dough into eight wedges. Separate the wedges and place them on a baking sheet lined with parchment paper. Chill for 30 minutes (this step is optional).
- Brush the scones with the remaining egg and sprinkle with coarse sugar. Bake at 425°F (218°C) for 12-15 minutes, or until golden brown. Serve warm.
Notes
- Handle the dough gently and knead only a few times to keep scones tender.
- Brushing with egg wash and sprinkling coarse sugar on top enhances color and adds subtle crunch.
- Serve scones warm for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 8pieces | |
| Calories | 285kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 73mg | 24% |
| Sodium | 196mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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