Description
Delightful Cranberry Scones elevate morning gatherings with British-inspired charm. Buttery pastries packed with tart berries promise a delectable start you’ll savor alongside coffee or tea.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) fresh or dried cranberries
- 1/2 cup (120 milliliters) unsalted butter, cold and cubed
Dry Ingredients:
- 1/4 cup (60 milliliters) granulated sugar
- 1 tablespoon (15 milliliters) baking powder
- 1/2 teaspoon (2.5 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) ground cinnamon (optional)
- 1 tablespoon (15 milliliters) coarse sugar (for sprinkling on top)
Wet Ingredients:
- 1/2 cup (120 milliliters) heavy cream (plus extra for brushing)
- 1 tablespoon (15 milliliters) orange zest
- 1 teaspoon (5 milliliters) vanilla extract
- 1 large egg (for the dough)
Instructions
- Prepare the oven environment by heating to 400°F and positioning a parchment-lined baking sheet for optimal scone development.
- Assemble the dry foundation by combining flour, sugar, baking powder, salt, and optional cinnamon in a spacious mixing vessel, ensuring uniform distribution of ingredients.
- Incorporate cold butter chunks into the dry mixture, utilizing a pastry cutter or fingertips to create a textured, crumbly landscape resembling coarse meal.
- Gently fold cranberries and vibrant orange zest throughout the buttery mixture, distributing flavor elements evenly.
- Create a moisture-rich liquid blend by whisking heavy cream, vanilla extract, and egg in a separate container until harmoniously combined.
- Delicately merge wet and dry ingredients, using minimal manipulation to prevent gluten development, stopping when ingredients are just integrated.
- Transfer the fragile dough onto a lightly floured surface, performing gentle kneading to encourage cohesion without compromising tenderness.
- Shape the dough into a circular form approximately one inch thick, then segment into eight symmetrical wedges using precise cutting techniques.
- Arrange scone wedges on prepared baking sheet, embellishing surfaces with a luxurious cream wash and sparkling coarse sugar crystals.
- Bake for 15-20 minutes, monitoring until golden-brown edges and surfaces indicate perfect transformation.
- Allow brief cooling period to stabilize structural integrity before serving, enhancing textural experience.
Notes
- Choose cold butter to achieve a flaky, tender texture that creates delightful layers in your scones.
- Minimal handling of the dough prevents tough scones, so mix ingredients just until they come together without overworking.
- Substitute dried cranberries if fresh ones are unavailable, ensuring they’re plump and not too dry for best results.
- For gluten-free option, replace all-purpose flour with a cup-for-cup gluten-free blend to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg