Cranberry Scones
Cranberry Scones - buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Baking Recipes
Cuisine: cookies
Keyword: cranberry scones
Servings: 8 pieces
Calories: 285kcal
- 1/2 cup dried cranberries
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup cold butter
- 3 tablespoons full milk cold
- 1 large egg lightly beaten
- 1/4 teaspoon coarse sugar
Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in dried cranberries pieces.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. (15cm) circle.
Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step).
Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.
Serving: 8pieces | Calories: 285kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 196mg | Fiber: 1g | Sugar: 15g