Cranberry Scones Tested Recipe

Cranberry Scones Recipe

Cranberry Scones are so festive looking, with their ruby red cranberries and colorful candied fruit poking out the sides. To finish the tops of the scones, sliced almonds are sprinkled on top and you can make the scones even more festive by a snowy white dusting of powdered sugar (confectioners or icing). I often serve this quick bread as part of a holiday breakfast or brunch, along with Devon Cream and fruit.

These Cranberry Scones have a light, almost bread-like texture and that is because the batter does not contain eggs, and milk is used instead of cream. Fresh or dried cranberries can be folded into the scone dough. Although fresh cranberries with their tart flavor are perfect with the mixed candied fruit peel, when they are out of season try making these Cranberry Scones with sweet and chewy dried cranberries, or even dried cherries. The scones are baked in a hot oven until nicely brown and a toothpick inserted in the center of a scone come out clean. They are especially good warm from the oven, and you can enjoy this scone on its own or in the traditional way with Devonshire Cream and either jam or lemon curd.

Cranberry Scones Recipe: Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Butter or line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Gently stir in the cranberries and mixed fruit, making sure not to crush the berries. Add the milk and stir until just combined. Do not over mix.

Transfer to a lightly floured surface and knead the dough four or five times and then pat, or roll, the dough into a circle that is 7 inches (18 cm) round and about 1 1/2 inches (3.75 cm) thick. Cut this circle into 8 triangular sections. Transfer to the prepared baking sheet and then brush the top of the scones with milk or cream. Sprinkle with sliced almonds.

Bake for about 15 - 20 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool. If desired, serve with Devon cream and/or your favorite jam.

Makes 8 scones.

Cranberry Scones Recipe:

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/2 teaspoons baking powde

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1/2 cup (50 grams) dried or fresh cranberries (cut fresh cranberries in half)

1/3 cup (50 grams) mixed candied fruit and peel

2/3 - 3/4 cup (160 - 180 ml) milk

1/4 cup (25 grams) sliced almonds

Powdered (Confectioners or Icing) Sugar