These are a favorite around here as far as scones go. They are simple, easy to make and have that pop of flavor that cranberries lend to everything they get involved with.
We love cranberry anything around here (except orange – none of us like the combination of cranberry and orange) combine cranberry with apples, cinnamon or almonds or both and typically something sweet and we have a winner.
I love making scones for breakfast, they are fairly quick and easy to get into the oven and they always have that sweet, scone flavor that is just different than anything else. I love how they just flake apart in your mouth…yum.
You can top them with any number of delicious things, clotted cream is my absolute favorite above all else but it is expensive to buy and to make it properly you have to have raw cream, which most people in the U.S.A. don’t have access to unless they own a dairy cow. Now I have dairy goats, so I do sort of have fresh cream, unfortunately, goats make much less cream than cows, making it rather difficult to get enough cream for such projects, so I don’t bother with it.
You can also just use butter, or make a Devonshire cream with cream cheese and sugar, or jam or whatever you think would taste good.
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup cold butter
- ½ cup fresh cranberries
- ⅔-3/4 cup whole milk
- ¼ cup sliced almonds
- Preheat oven to 400 degrees and place rack in middle of oven. Butter or line a baking sheet with parchment paper.
- In a food processor, pulse the flour, sugar, baking powder and salt. Cut the butter into small pieces and pulse into the flour mixture. The mixture should look like coarse crumbs.
- Add the cranberries and pulse a few more times until the cranberries are chopped. 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 rough square, trim the sides so that it is a square and slice into 6 small squares and then cut each square into two triangles. Transfer to the prepared baking sheet and then brush the top of the scones with milk or cream. Sprinkle with sugar and 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 Devonshire Cream and/or your favorite jam.
Latest posts by Megan (see all)
- Espresso Velvet Cupcakes with White Chocolate Mousse and Candied Lemon Peel - April 24, 2015
- Easy Coconut Thai Fish - April 22, 2015
- Homesteading Series: Starting Up A 3-4 Year Homestead - April 20, 2015