Cranberry Scones Recipe
Here's a recipe for cranberry scones that are perfect for breakfast, brunch or an afternoon snack. Fresh cranberries are best, but frozen ones will work, too. Just be sure to thaw them long enough so that you can give them a quick chop before you add them to the dough.
Also, and I can't stress this enough, don't overwork the dough at any stage along the way, whether it's when you're bringing the dough together or rolling it out. If you overwork the dough, the glutens in the flour will overdevelop and your finished scones will come out too tough and hard. You want your scones to be tender and flaky, not like little hockey pucks.
Another tip: Use fresh baking powder! If it's been more than six months since you bought the baking powder in your pantry, you should replace it. And if you don't know how long it's been, replace it anyway. Baking powder loses its potency quickly, and your scones won't rise properly if it's too old.
Check out this tutorial on how to make scones for more info.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour, unsifted
- 1 Tbsp baking powder
- ¼ cup granulated sugar, plus more for sprinkling on top
- ½ tsp salt (table salt, not Kosher)
- 4 Tbsp butter (½ stick)
- 3 eggs
- ½ cup heavy cream, plus more as needed
- 1 cup cranberries, roughly chopped
- Zest of 1 medium orange (about 1 Tbsp)
- Preheat oven to 400°F.
- Greasing a baking sheet with butter or shortening or line it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
- In a large mixing bowl, combine the flour, baking powder, sugar and salt.
- Cut in the butter until the lumps of butter are the size of large crumbs.
- In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients.
- Stir in the cranberries and orange zest.
- Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Very important: Don't overwork the dough, or your scones will be too hard.
- Roll dough out to a thickness of 1 inch. Again, don't spend too much time rolling or your scones will be too tough. Cut into rounds with fluted or round pastry cutter (or see variation below).
- Place scones on your prepared baking sheet.
- Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white and sprinkle with remaining sugar.
- Bake 15 minutes or until golden.
Makes 8-12 scones, depending on how big you cut them.
Variation: For triangular scones, turn the dough out and separate it into two halves. Form each half into roughly circular shape, being careful not to overwork the dough. Then roll each half to to 1-inch thickness, and cut into wedges with a knife. Proceed with remaining steps as written.