Tender buttery cranberry scones (Printable Version)

Soft, buttery scones with tart cranberries, ideal for breakfast or afternoon tea moments.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 1/3 cup granulated sugar (65 g)
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed (115 g)
06 - 2/3 cup heavy cream (160 ml), plus additional for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Add-Ins

09 - 1 cup fresh or dried cranberries (120 g)
10 - 1 tablespoon orange zest (optional)

→ Topping

11 - 2 tablespoons coarse sugar (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and salt.
03 - Add cold, cubed butter to the dry mixture and cut in using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
05 - Pour the wet ingredients into the dry mixture and stir gently until just combined, avoiding overmixing.
06 - Gently fold in the cranberries and orange zest, if using.
07 - Transfer the dough to a floured surface and pat into a 7-inch diameter circle approximately 1 inch thick.
08 - Cut the dough into 8 equal wedges and place them spaced apart on the prepared baking sheet.
09 - Brush the tops with cream and sprinkle with coarse sugar if desired.
10 - Bake for 16 to 18 minutes until golden brown.
11 - Cool the scones on a wire rack for 10 minutes before serving.

# Expert Advice:

01 -
  • They're genuinely easy to make, even if you've never baked scones before, and that's the honest truth.
  • That tart cranberry bite against buttery, tender crumb is the kind of flavor combination that makes people ask for the recipe.
  • Warm scones with clotted cream feel like a small luxury you can actually pull off on a Tuesday morning.
02 -
  • Overmixing dough is the most common mistake, and it turns tender scones into tough hockey pucks; stop stirring the moment you see no dry flour.
  • Cold butter really does matter, and if your kitchen is warm, chill your bowl and flour for 15 minutes before starting.
03 -
  • Keeping everything cold, including your mixing bowl and even your flour, makes the difference between tender and tough; chill your ingredients for at least 15 minutes before starting on warm days.
  • The dough should come together with just enough mixing to hold it together; if you can see a few flour streaks, that's actually the sign you've done it right.

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