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Cranberry Scones

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Cranberry Scones are tender, buttery pastries filled with tart cranberries, creating the perfect blend of sweet and tangy. With a crisp golden crust and soft, flaky center, these scones are ideal for breakfast, brunch, or an afternoon treat.

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup heavy cream (plus more for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup dried cranberries or chopped fresh/frozen cranberries
  • Optional: 1 tablespoon orange zest
  • Optional: Coarse sugar for topping

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
  5. Pour wet ingredients into dry and stir just until combined. Do not overmix.
  6. Fold in cranberries and orange zest (if using).
  7. Turn dough onto a floured surface. Gently knead a few times and shape into a 1-inch thick circle.
  8. Cut into 8 wedges and place on prepared baking sheet.
  9. Brush tops with cream and sprinkle with coarse sugar if desired.
  10. Bake for 18–22 minutes, until golden brown. Cool slightly before serving.

Notes

Keep butter cold for the flakiest texture.Do not overmix the dough to avoid dense scones.Soak dried cranberries in warm water or orange juice for extra plumpness.Glaze cooled scones with a simple icing or orange glaze for extra flavor.Freeze unbaked scones and bake from frozen, adding a few extra minutes to bake time.

Nutrition

Find it online: https://cookibly.com/cranberry-scones/