Cranberry Scones

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Quarantine has brought a lot of new routines for us. Afternoon tea is now a regular thing for me and the kids – and my baking is often scaled-down.

Scones have become one of my favorite thing to bake during quarantine because they yield a relatively small batch and making them seasonal is such a fun challenge.

Our scones-of-the-week are these cranberry ones. They’re perfectly flaky, but not at all dry thanks to the buttermilk in them – and they’re a breeze to throw together thanks to the food processor!

Jump to:

Ingredients

  • 2 1/2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into cubes
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 3/4 cup fresh cranberries
  • 1 egg, beaten
  • 2 teaspoons water

I use fresh cranberries when I make these – we always switch up our scone flavors based on the season! – but if you’re making these out of cranberry season, frozen cranberries will work great too. Don’t bother to thaw before baking!

If you like a touch more sweetness, you can add a little icing drizzle by mixing together powdered sugar, a little vanilla, and enough milk to get the right consistancy.

Directions

  • Preheat the oven to 400 degrees. Line a baking pan with baking parchment and set aside.
  • Add flour, baking soda, baking powder, salt, and butter to a food processor. Pulse until it resembles coarse crumbles. Add in sugar and pulse once or twice to combine.
  • Dump the dry ingredients into a bowl and wipe out the food processor.
  • Add the cranberries to the food processor and pulse a few times to roughly chop.
  • Mix the buttermilk into the dry ingredients until just combined. Fold in the cranberries.
  • Turn the dough out onto the prepared pan and pat into a 10″ circle. Using a pizza cutter, cut into 8 wedges. Move the wedges apart on the baking sheet so they won’t stick together when baking.
  • Beat together the egg and water. Brush over the scones.
  • Bake for 20 minutes, or until golden.
  • Let cool on the pan for a few minutes, then move to a cooling rack. Serve warm.

For me, the most tedious part of making scones is always cutting in the butter. It’s a kitchen skill that I struggle with! Using the food process to do it makes the whole thing so, so much easier! The dough is mixed up and ready in about 10 minutes – add in a 20-minute bake time and these are a great holiday treat to make when you don’t have a ton of time.

Monday Cranberry Recipes

This week, my blogger buddies and I are celebrating all things cranberry! In addition to the new recipes I’ll be posting, I’m excited to share what everyone else had made too! Here’s today’s dose of inspiration:

Recipe

Cranberry Scones

Cranberry Scones

Yield: 8 Scones
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 1/2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cut into cubes
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 3/4 cup fresh cranberries
  • 1 egg, beaten
  • 2 teaspoons water

Instructions

  1. Preheat the oven to 400 degrees. Line a baking pan with baking parchment and set aside.
  2. Add flour, baking soda, baking powder, salt, and butter to a food processor. Pulse until it resembles coarse crumbles. Add in sugar and pulse once or twice to combine.
  3. Dump the dry ingredients into a bowl and wipe out the food processor.
  4. Add the cranberries to the food processor and pulse a few times to roughly chop.
  5. Mix the buttermilk into the dry ingredients until just combined. Fold in the cranberries.
  6. Turn the dough out onto the prepared pan and pat into a 10" circle. Using a pizza cutter, cut into 8 wedges. Move the wedges apart on the baking sheet so they won't stick together when baking.
  7. Beat together the egg and water. Brush over the scones.
  8. Bake for 20 minutes, or until golden.
  9. Let cool on the pan for a few minutes, then move to a cooling rack. Serve warm.

Notes

These can be stored in an airtight container at room temperature for a day or two or frozen. Reheat in the oven.

© Kate

3 thoughts on “Cranberry Scones”

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