Description
These Cranberry Scones are perfectly flaky and tender, combining the tartness of fresh or dried cranberries with a sweet vanilla-infused dough. With simple ingredients and easy steps, this recipe yields delightful breakfast treats or snack-time pastries that bake up golden and crisp on the outside while remaining soft inside.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Butter
- 1/2 cup cold butter, cubed
Fruits
- 1 cup fresh or dried cranberries
Wet Ingredients
- 2/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is hot and ready for baking your scones.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Stir well to evenly distribute all ingredients.
- Add Butter: Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingers, cut or rub the butter into the flour until the mixture resembles coarse crumbs.
- Incorporate Cranberries: Stir in the fresh or dried cranberries, making sure they are evenly dispersed throughout the crumbly mixture.
- Blend Wet Ingredients: In a separate bowl, combine the milk and vanilla extract, mixing well to blend the flavors.
- Combine Mixtures: Pour the milk and vanilla mixture into the dry ingredients. Gently mix until a soft dough forms, being careful not to overmix to maintain flakiness.
- Shape Dough: Turn the dough out onto a lightly floured surface. Pat and gently shape it into a round circle about 1 inch thick.
- Cut Scones: Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges and carefully place them onto a baking sheet, spaced slightly apart.
- Bake: Bake in the preheated oven for 15-20 minutes or until the scones are golden brown on top and a toothpick inserted comes out clean.
- Cool and Serve: Remove from oven and let cool slightly before serving. Enjoy warm for the best flavor and texture.
Notes
- For a richer flavor, substitute milk with half-and-half or cream.
- Use fresh cranberries in season or dried cranberries for year-round availability.
- Keep your butter cold to ensure flaky layers in your scones.
- Do not overmix the dough to avoid tough scones.
- Optionally, brush the tops with milk or egg wash before baking for a shiny finish.
- These scones are best enjoyed the day they are baked but can be refrigerated and reheated gently.
- Add a glaze or sprinkle of coarse sugar on top before baking for extra sweetness and crunch.
