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 time
- 15 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 butter (cold )
- 3 tablespoons full milk (cold)
- 1 large egg (lightly beaten)
- 1/4 teaspoon coarse sugar
Instructions
- 1
Preheat the oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
- 2
In a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another small bowl, combine the milk and 2 tablespoons of beaten egg; add this to the crumb mixture, mixing just until moistened. Stir in the chopped dried cranberries.
- 3
Turn the dough onto a floured surface and knead gently 6-8 times. Pat it into a 6-inch (15 cm) circle.
- 4
Cut the dough into eight wedges. Separate the wedges and place them on a baking sheet lined with parchment paper. Chill for 30 minutes (this step is optional).
- 5
Brush the scones with the remaining egg and sprinkle with coarse sugar. Bake at 425°F (218°C) for 12-15 minutes, or until golden brown. Serve warm.