Cranberry Scones
User Reviews
5
Cranberry Scones
Description
This recipe mixes flour, sugar, baking powder, lemon zest, and salt before incorporating grated cold butter for flakiness. Fresh or frozen cranberries, dried cranberries, and white chocolate pieces are folded in to disperse flavor throughout. The wet ingredients including cream, egg, and vanilla blend the dough, which is gently kneaded to keep it tender and avoid density.
The dough is shaped into a circle and cut into wedges for individual scones. Baking at 400°F yields slightly golden scones with a crumb that is crisp on the edges and soft inside. The combination of tart cranberries and sweet white chocolate creates a nuanced flavor profile.
Adding a white chocolate glaze with lemon zest on top provides extra richness and tartness contrast. These scones suit breakfast or a tea time treat, pairing well with coffee or tea.
For easier cleanup, place parchment under a wire rack when glazing. Using grated butter chilled again helps achieve a lighter, flakier crumb.
Ingredients
For the cranberry scones
- 2 cups all-purpose flour plus more for the work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons lemon preferably organic, finely grated zest
- 1/2 teaspoon kosher salt
- 1 tick butter cold, cut into pieces, unsalted
- 1 cup cranberries thawed and patted dry, roughly chopped fresh or whole frozen
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips or chopped
- 1/2 cup heavy cream
- 1 large egg
- 1/2 teaspoon vanilla extract
For the white chocolate glaze (optional)
- 3 ounces white chocolate chopped
- 2 tablespoons light corn syrup
- 1 tablespoon heavy cream
- 1/2 teaspoon lemon preferably organic, plus more to taste, finely grated zest
Instructions
Make the cranberry scones
- Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the flour, sugar, baking powder, lemon zest, and salt. Toss in the butter and, using your fingers or a pastry cutter, blend everything until the butter is in pea-size crumbs. Add the fresh or frozen cranberries, dried cranberries, and white chocolate and toss to coat with the flour mixture.
- In a small bowl, whisk together the cream, egg, and vanilla. Pour it into the flour mixture and stir just until everything is moistened, taking care to not overmix the dough or your scones will turn out dense rather than delicate.
- Turn the dough onto a lightly floured surface and gently knead it 4 times. No more than 4 times. No less than 4 times. Do not overwork the dough.
- Form the dough into a flat circle that measures 6 to 8 inches (15 to 20 cm) in diameter. Cut the dough into 8 large wedges and place them on the prepared baking sheet, leaving 1 inch (2.5 cm) between scones.
- Bake the scones until they’re golden on the bottom, 16 to 18 minutes. If you're uncertain if they're done, break one open and it should have the same light and flaky consistency throughout. If it has any dense doughy spots in the center, return the pan to the oven for a couple more minutes.
- Place the scones on a wire rack and let cool slightly.
Make the white chocolate glaze (optional)
- Just before serving the scones, combine the white chocolate and corn syrup in a small saucepan set over low heat. Stir constantly until the chocolate melts and then stir in the cream. Remove from the heat and stir in the lemon zest.
Serve the cranberry scones
- If using the glaze, drizzle it over the scones and wait a few minutes for the excess to drip. Serve the scones shortly after glazing.
Notes
- Before glazing, place parchment under the wire rack to catch drips for easy cleanup.
- Grate cold butter and re-chill it before mixing to produce lighter, flakier scones.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 454kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 183mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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