Cranberry Scones
These homemade Cranberry Scones are flakey and tender with fresh cranberries and just a hint of orange. An easy recipe that will be a hit over the holiday season.
Servings: 8 scones
Ingredients
- 2 cups unbleached all purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter, cold and cubed
- ⅔ cup milk
- 1 teaspoon pure orange extract
- ½ cup halved fresh cranberries
Topping
- 1 tablespoon milk
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper.
- In a large bowl whisk together: all purpose flour, granulated sugar, baking powder and salt.
- Cut the cold butter into the flour mixture using a pastry blender or your fingers until it resembles course crumbs.
- Add the cold milk and orange extract and using a rubber spatula fold it together just until combined. It might be a little crumbly but that's ok.
- Fold the halved cranberries into the dough with your hands just until incorporated and the dough has come together.
- Dump the dough onto prepared baking sheet and shape into about an 8 inch circle. Slice the dough into 8 pieces and arrange on baking sheet 2 inches apart.
- Brush tops and sides of scones with milk and then sprinkle tops with sugar.
- Bake the scones in preheated oven on center rack for 15-18 minutes until the edges are just starting to turn golden.
- Let the scones cool completely before storing.
Nutrition
Serving: 1 scone | Calories: 268kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 281mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg
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