With the upcoming holiday season, these Cranberry Scones are perfect. A light buttery scone filled with sweet dried cranberries. Perfect for Christmas brunches, afternoon tea or just for snacking!
We are having one hell of a torrential rain storm going on outside. As I sit here writing this, I am seriously wondering if we are going to lose our electricity. I sure hope not because that’s no fun. Nope, none at all. It is funny because it didn’t rain for six whole months and then this. I think we are in for a very wet and stormy winter.
When the weather is like this, all I ever want to do is cook or bake something. Surprise. So, this morning when it was still raining I made these Cranberry Scones for breakfast. And I did eat only one. See, I do have will power after all.
Don’t they look great for….ah, Christmas.
In the meantime, we have these scones. This is just my basic scone recipe with the addition of dried cranberries. So nothing much new, just giving an old recipe and new twist. Cranberries are great to throw into things through the holidays. Treats like these and my Cranberry Pecan Granola are just perfect! Plus, something to think about for a breakfast, brunch or snack through the festive season. From start to finish, these can be in you belly in under 25 minutes. Come on, you can’t complain much about that, right?
Notes About The Scones
- Always use cold butter. I have talked about it in other scone recipes before, but just in case you didn’t see those. Here we go again. The cold butter is vital because it doesn’t get incorporated completely which gives the scone a lighter texture. If you use butter at room temperature you will likely have a scone that has texture more like a muffin. Not bad, just not a scone.
- When mixing the dough, just mix it until it is combined. As stated in the recipe, don’t over mix the dough. Again, this is important because you will end up with more of a cake like texture. Not what you are looking for. Cake recipes always ask you to whisk or beat the batter for several minutes. This isn’t the case with scones. So, no over mixing!
- Yes, the cranberries go into the flour before the milk is added. Why? Because if you don’t do it this way, they will likely sink to the bottom of the scone. So coat them in the flour before you add the milk and this should ensure well distributed cranberries!
They are delicious friends. And if you love cranberries, check out my Cranberry & Orange Mini Cakes, you’re gonna’ love them as well. Happy baking!
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Here’s Some More Great Recipes For the Holidays
- Cinnamon Roll Christmas Tree
- Cranberry & White Chocolate Shortbread
- Walnut Cranberry & Oatmeal Cookies
Get the recipe!
Cranberry Scones
Ingredients
- 2 Cups flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1/3 Cup butter cold
- 2/3 Cup milk
- 3/4 Cup dried cranberries roughly chopped
- 1 Egg lightly whisked for brushing
Instructions
- Preheat oven to 400 degrees F and grease a baking tray.
- In a large mixing bowl, add flour, baking powder and salt. Whisk lightly to combine. Cut in butter and use the tips of your fingers to incorporate it until it resembles a bread crumb mixture. Stir in dried cranberries. Add milk all at once and stir until it comes together as a dough. Don’t over mix.
- Place the dough on a lightly floured surface and lightly press it out with your hands. With a small 2 inch circle cutter, cut out 8 scones. With a pastry brush, lightly brush the tops of the scones with the egg wash. Place on your baking tray and bake for 12-15 minutes. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping by & Hope To See You soon!
