Fresh Cranberry Scones
Fresh Cranberry Scones are flaky, buttery scones bursting with tart cranberries and creamy white chocolate chips ~ they make a festive fall and holiday breakfast.
Servings: 12 scones
Equipment
- food processor optional
- 2 baking sheets
- parchment paper
Ingredients
- 1 1/4 cup fresh cranberries*
- 3 cups AP flour, measured with the fluff and scoop method
- 1/3 cup sugar, plus more for sprinkling
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 12 Tbsp cold salted butter , cut in pieces
- 2/3 cup heavy cream, plus more for brushing
- 1/3 cup buttermilk
- 2 tsp vanilla bean paste or extract
- 1/2 cup white chocolate chips
Instructions
- Line baking sheets with parchment paper.
- Give the 1 1/4 cup fresh cranberries* a rough chop. (I do this by pulsing a few times in my food processor.) Remove the cranberries and set aside for later.
- To the bowl of your food processor add the 3 cups AP flour,1/3 cup sugar,1 Tbsp baking powder,and 1/2 tsp baking soda. Process to combine them. Add the 12 Tbsp cold salted butter that you have cut in pieces. Pulse/process to incorporate the butter ~ you're looking for a rough texture where you can still see little bits of butter.
- Blend together the 2/3 cup heavy cream, 1/3 cup buttermilk, and 2 tsp vanilla bean paste or extract. Add to the machine and then immediately pulse/process briefly to bring the crumbly dough together. Note: the dough will be rough and crumbly, but not bone dry. Add a touch more cream or buttermilk if yours seems excessively dry.
- Turn the dough into a large bowl and mix in the 1/2 cup white chocolate chips and the chopped cranberries.
- Turn the dough out onto a lightly floured surface and bring it together into one mass.
- Divide the dough in half and pat each half into a disk, about 7 inches wide. Wrap and refrigerate one disk while you work with the other.
- Cut the disk into 6 equal wedges. Arrange the wedges on a lined baking sheet and place in the refrigerator to chill for 20 minutes.
- Preheat the oven to 425F. Brush the tops of the chilled scones with cream and bake for 13-15 minutes, until the scones are golden on top.
- Remove from the oven and sprinkle the tops with a little sugar for an extra sparkle. Let cool on a rack while you bake the rest of the scones.
- Note: freeze the unbaked scones until solid, then transfer to an airtight freezer container or bag for up to 2–3 months. Bake from frozen, adding a couple of minutes to the baking time.
Notes
*Frozen cranberries can be used, no need to defrost.
Nutrition
Serving: 1 scone · Calories: 331 kcal · Carbohydrates: 36 g · Protein: 4 g · Fat: 19 g · Saturated Fat: 12 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.5 g · Cholesterol: 47 mg · Sodium: 155 mg · Potassium: 189 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 564 IU · Vitamin C: 2 mg · Calcium: 84 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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