Cranberry Almond Scones
Warm, flaky scones dotted with cranberries and almonds, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour A high-quality flour ensures fluffiness.
- ½ cup granulated sugar Balances the tartness of the cranberries.
- 1 tablespoon baking powder Helps the dough rise.
- ½ teaspoon salt Enhances overall flavor.
Wet Ingredients
- ½ cup heavy cream Brings richness and moisture.
- 1 large egg Serves as a binder.
- 1 teaspoon vanilla extract Enhances flavors.
Main Ingredients
- ½ cup unsalted butter, cold and cubed The key to flaky scones.
- ½ cup dried cranberries Provides sweetness and tartness.
- ½ cup sliced almonds Adds nutty crunch.
Instructions
Preparation
- Gather and measure all ingredients.
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.
- Gently stir in the dried cranberries and sliced almonds.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture and gently fold until just combined.
- Turn the dough onto a floured surface and shape it into a circle, about 1-inch thick.
- Divide the circle into wedges.
- Arrange the wedges on a lined baking sheet, leaving space between each one.
- Bake for 15-20 minutes until golden brown.
- Let cool for a few minutes before transferring to a wire rack.
Notes
Store scones in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to 3 months.