Description
These Cranberry Almond Scones are a perfect blend of tart cranberries and crunchy almonds in a tender, buttery pastry. Easy to make and quick to bake, they’re ideal for breakfast, brunch, or afternoon tea. With a golden crust and soft, flaky interior, these scones offer a delightful balance of sweet and nutty flavors that will satisfy any palate.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Butter
- 1/2 cup unsalted butter, cold and cubed
Add-ins
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
Wet Ingredients
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Start by preheating your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the scones.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt thoroughly.
- Cut in the Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Cranberries and Almonds: Stir the dried cranberries and sliced almonds into the crumbly mixture evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry mixture and stir just until combined, being careful not to overmix.
- Shape Dough: Turn the dough onto a floured surface and gently shape it into a circle about 1-inch thick.
- Cut into Wedges: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges and place them on a baking sheet lined with parchment paper.
- Bake: Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown on top and a toothpick comes out clean.
- Cool and Serve: Remove the scones from the oven and allow them to cool slightly on a wire rack before serving.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free butter alternative.
- Ensure the butter is very cold for flaky scones; you can chill it in the freezer for 10 minutes before mixing.
- Do not overmix the dough to keep the scones tender and light.
- Optional: Brush the scones with a little heavy cream or egg wash before baking for a shiny, golden top.
- Store leftover scones in an airtight container for up to 3 days or freeze for up to a month.
