Hi friends! A couple of weeks ago, out of the blue, I got an urge to bake a batch of cranberry scones. Although I’ve done a lot of cooking, I don’t think I’ve baked anything since Christmas, so I surprised even myself! I think the inspiration must have come from standing in line at Starbucks the day before, eyeing all the pastries on display in their case!
Wherever the impulse came from, I’m so glad I followed it, because I’d forgotten how much I love scones–and especially this amazing recipe for cranberry scones. They’re light and tasty with just the right amount of sweetness. Best of all, they’re super simple to make!
I love cranberries in my scones, but feel free to substitute raisins or currants for a more traditional scone. You could even add some walnuts or pecans! Try them for breakfast or with an afternoon cup of tea!
By the way, I highly recommend using a food processor to make these scones. It makes them go together in a flash! However, if you don’t have a food processor, I’ve included instructions for mixing them by hand as well. Either way, I know you’re going to love them!
Easy Cranberry Scones
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon fresh or dried grated lemon or orange zest (optional)
8 tablespoons chilled unsalted butter
2/3 cup dried cranberries
1/2 cup sour cream
1 large egg
1 tsp. sugar for sprinkling on top
1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
2. In a food processor, mix flour, 1/3 cup sugar, baking powder, baking soda, salt and orange or lemon zest. Cut chilled butter into several pieces and add to flour mixture and process for a few seconds until blended. [Note: If you don’t have a food processor, in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate the butter into flour mixture on the large holes of a box grater and use your fingers or a pastry blender to work in butter.]
3. In a small bowl, whisk sour cream and egg until smooth. Add to food processor and pulse until blended, then add cranberries and pulse a couple of times to mix them in. [If not using a food processor, add wet ingredients to bowl and stir, using a fork, until large dough clumps form. Stir cranberries into dough.]
4. Place the dough on a lightly floured surface and, using lightly-floured hands, pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar.
5. Use a sharp knife to cut into 8 triangles; place on a cookie sheet or baking pan lined with parchment paper about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes on pan, then remove and serve warm or at room temperature.
Add a cup of coffee or tea and enjoy! xo jane