Imagine biting into a perfectly tender, buttery scone bursting with tart, juicy cranberries that dance on your taste buds! These Simple Fresh Cranberry Scones are not just another breakfast pastry – they're a culinary experience that transforms an ordinary morning into an extraordinary moment of pure deliciousness. Whether you're a baking novice or a seasoned pro, this recipe promises restaurant-quality scones that will have your family and friends begging for more.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh cranberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gently fold in the fresh cranberries, being careful not to crush them, ensuring they are evenly distributed throughout the mixture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix using a wooden spoon or spatula until just combined. Be careful not to overmix, as this can result in tough scones.
- Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
- Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Optional: Brush the tops with additional heavy cream for a golden finish.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Keep your butter COLD: The secret to flaky scones is using ice-cold butter that hasn't been softened. Cut it into small cubes and work quickly to maintain its temperature.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing will develop gluten and make your scones tough instead of tender.
- Use fresh cranberries if possible: They provide a brighter, more vibrant flavor compared to dried cranberries.
- For an extra golden top, brush the scones with heavy cream or an egg wash before baking.
- Let the scones cool slightly before serving to allow them to set properly and develop their perfect texture.
- If you want to make ahead, you can freeze the unbaked scone wedges and bake directly from frozen, just add a few extra minutes to the baking time.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
