Description
Fluffy, buttery scones with tart cranberries, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (cold, cubed)
- ⅔ cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
- ¼ cup powdered sugar (optional, for glaze)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently mix until just combined.
- Fold in the cranberries, being careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle.
- Cut into 8 wedges or use a round cutter for individual scones.
- Place the scones on the prepared baking sheet, leaving space between each.
- Brush the tops with heavy cream for a golden finish.
- Bake for 15–18 minutes or until the scones are lightly golden.
Notes
Use cold butter for a flaky texture. Avoid overmixing the dough to keep scones light and airy. Chill the dough for 10 minutes before baking for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: scones, cranberry scones, bakery scones, breakfast, baking