These scones are a perfect example of how you can make anything taste better by adding cranberries to it. They are also a great way to use up leftover cranberries.
Cranberry scones have been on the top of my list when it comes to my favorite fall treat. The tartness of the cranberries is perfect with the sweetness from the sugar and brown sugar. I love how easy they are to make, especially if you have leftover cranberries in your fridge!
I think that these scones would go well with some pumpkin pie or apple pie. They would also be perfect for adding to muffins!
It was my day off yesterday. I woke up in 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 latest post, I have been craving scones like you couldn’t believe. So warm cranberry scones, black coffee, and a few chapters of Hemingway were my morning.
The scones came out buttery, and 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 sightseeing.
I love seeing a Christmas Carol; it is the same every year. Perfectly the same. It’s 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. This is 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
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 the 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 a baking sheet, leaving space between them. Bake for 18 minutes until the sides are golden and the center is set. Let cool slightly and serve with butter.
based on a Bon Appetit recipe