Cranberry Scones Recipe
Ingredients:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (115g) cold unsalted butter, cut into small cubes
1/2 cup dried cranberries (or fresh/frozen cranberries)
2/3 cup (160ml) heavy cream (plus extra for brushing)
1 large egg
1 tsp vanilla extract
Optional: coarse sugar for sprinkling on top
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in cranberries.
5. In a separate bowl, whisk together the cream, egg, and vanilla. Add to the dry ingredients and mix just until combined (don't overmix).
6. Turn the dough onto a floured surface, gently knead it a few times, then pat into a 1-inch thick circle. Cut into 8 wedges or use a biscuit cutter for rounds.
7. Transfer to the baking sheet. Brush tops with cream and sprinkle with coarse sugar if desired.
8. Bake for 15–18 minutes or until golden brown. Cool slightly before serving.
Optional glaze: Mix 1/2 cup powdered sugar with 1–2 tsp milk and drizzle over cooled scones.