Vanilla Cranberry Scones
Tender, buttery scones studded with sweet-tart cranberries and a hint of vanilla. These are perfect for afternoon tea or a weekend brunch.
Story
These scones are wonderfully tender and flaky, with bursts of cranberry sweetness in every bite. The vanilla adds a lovely aromatic depth without being overpowering. Serve warm with clotted cream and your favorite jam.
Ingredients
all-purpose flour
2 cups
baking powder
1 tablespoon
salt
1/2 teaspoon
granulated sugar
1/4 cup
cold unsalted butter
6 tablespoons, cubed
heavy cream
1 cup
egg
1 large
vanilla extract
1 teaspoon
dried cranberries
1/2 cup, roughly chopped
Instructions
1
Combine dry ingredients
Whisk together the flour, baking powder, salt, and sugar in a large bowl until evenly distributed.
2
Cut in the butter
Add the cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
3
Mix wet ingredients
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until combined.
4
Form the dough
Pour the wet ingredients into the flour mixture. Stir gently until a soft, slightly sticky dough forms. Don't overmix—it's okay if the dough looks a bit shaggy.
5
Add cranberries
Fold in the chopped cranberries, distributing them evenly throughout the dough.
6
Shape and chill
Turn the dough onto a lightly floured surface. Pat it into a circle about 1-inch thick. Wrap in plastic and refrigerate for 15 minutes.
7
Cut and bake
Preheat your oven to 400°F (200°C). Cut the chilled dough into 8 wedges and place on a parchment-lined baking sheet. Bake for 18-20 minutes until the tops are golden brown and the scones sound hollow when tapped on the bottom. Let cool slightly before serving.
