Fresh Cranberry Scones
User Reviews
4.5
Fresh Cranberry Scones
Description
The scone dough starts with whisked flour, baking powder, and salt. Orange zest is rubbed into sugar for added citrus aroma before mixing into the dry ingredients. Cold, unsalted butter is cut into the flour mixture until pea-sized pieces remain, which ensures flakiness upon baking. Wet ingredients — half and half, eggs, and vanilla extract — are whisked and folded lightly into the dry ingredients. Fresh cranberries are gently incorporated to avoid breaking them down.
The dough is formed into a disk, rolled out, and cut into wedges placed on a prepared baking sheet. Before baking at 425 degrees Fahrenheit, scones are brushed with half and half and sprinkled generously with coarse turbinado sugar to create a glossy, sweet crust. Baking results in scones that are golden brown on the outside with a tender, crumbly interior. These scones offer a balance of tartness from cranberries and a touch of sweet citrus from orange zest, making them ideal for breakfast or teatime.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 cup butter cut into small pieces, unsalted, cold
- 3/4 cup half and half
- 2 egg large
- 1/2 teaspoon vanilla extract
- 1 cup Cranberry fresh or frozen
- Topping:
- 2 tablespoons half and half
- turbinado sugar
Instructions
- 1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
- 2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.
- 3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
- 4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.
- 5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.
- *Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.
User Reviews
Overall Rating
4.5
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