Cranberry Scones

It was my day off yesterday. I woke up to a chilly apartment, I had left the window open all night, and decided to make some scones. I had been thinking the day before about something to make, something in which I wouldn't have to go to the store for ingredients. I have had these cranberries in my freezer for what seems like forever, and with no eggs but a ton of butter, scones seemed like the best option. And after seeing Kamran's lastest post, I have been craving scones like you couldn't believe. So warm cranberry scones, black coffee and a few chapters of Hemingway was my morning. 

The scones came out buttery, flaky with juicy cranberries just popping with flavor. Indeed a success. Perfect for morning, tea or just a simple afternoon snack. 

The prior weekend I went to the Carmel/Monterey area, and this coming weekend I'm going to San Francisco with my Dad. To see a Christmas Carol, a tradition for us, and to wander around sight seeing. I love seeing a Christmas Carol, it is the same every year. Perfectly the same. Always a brilliant showing and I can't wait to see it again. It used to be the whole family but year after year they all got tired of it, so now my Dad agrees to take me because I love it so much. Tis the season. 

fresh cranberry scones

3 cups (375g) AP flour

3/4 cup (150g) sugar, extra for sprinkling

1 tbsp baking powder

1 tsp salt

1/2 tsp baking soda

3/4 cup (170g) butter, cold and cubed

1 cup (120g) fresh cranberries, frozen

1 cup (236ml) cold buttermilk, extra for brushing

1 tsp vanilla bean paste


Oven 425F.

Whisk all dry ingredients together. Add in butter and cut in until small, pea sized cubes. Stir in frozen cranberries. Mix vanilla and buttermilk together in a separate bowl. Stir into dry mix until just incorporated. Do not overmix. 

On a lightly floured surface, gently roll out dough to 3/4 inch thick. Cut into rounds, about 3 inches in diameter, or whatever desired size. 

Brush tops of scones with buttermilk and sprinkle with sugar. Place on baking sheet, leaving space between them. Bake for 18 minutes until sides are golden and center is set. Let cool slightly and serve with butter.

based on a Bon Appetit recipe

Name *