Description
Cranberry scones are more than just a treat; they’re little bundles of history, love, and flavor! Born in the cozy kitchens of Scotland, these crumbly delights have traveled across centuries to land on our plates. Loved by royalty and commoners alike, cranberry scones blend a sweet tanginess with a rich texture that’s hard to resist. And the benefits? They’re perfect for family brunches, impressing guests, or even just a sweet escape with a cup of tea. Let’s dive into the world of cranberry scones, one tasty crumb at a time!
Ingredients
Units
Scale
- 500g (4 cups) plain flour
- 30g (3 heaped tsp) baking powder
- A pinch of salt
- 80g (1/3 cup + 1 tbsp) sugar
- 100g (1 stick) butter
- 2 large eggs
- 200ml (3/4 cup) buttermilk (or milk mixed with 1 tbsp vinegar—let it sit for 10-15 minutes)
- 150g (1 cup) cranberries (or raisins, if that’s your preference)
- Egg wash
Instructions
- Sift the flour, baking powder, and salt into a big bowl. Picture this as setting the stage for your masterpiece; every great bake begins here.
- Grate the butter into the mix and rub it in with your fingers until it feels like soft sand. It’s messy, but that’s the fun of baking! This step is where your scones get their signature flakiness.
- Stir in the sugar, then fold in cranberries (or raisins if you’re feeling classic). Can’t you almost see these little gems peeking through the golden crust already?
- Beat the eggs, mix them with buttermilk (or milk and vinegar), and pour this velvety blend into the center of your dry ingredients. Think of it as the glue bringing all the goodness together.
- Stir everything with a spoon until it starts to come together, then dive in with your hands. Feel the dough taking shape, it’s oddly satisfying! Make sure no dry spots are hiding in the bowl.
- Sprinkle flour on your counter or parchment paper, plop the dough down, and lightly dust the top with a bit more flour.
- Gently press it flat and into a square, if possible, with your palms to about 3 cm (slightly more than 1 inch) thick. Don’t worry if it’s not perfect, imperfection is part of the charm!
- Grab a 7 cm (3-inch) cutter, dip it in flour, and press straight down through the dough. No twisting, go straight down; this keeps those edges sky-high as they bake.
- Gather the scraps, give them a quick re-roll, and repeat.
- Place the scones on a baking tray, brush on the egg wash, and slide them into a preheated oven at 200°C (392°F).
- Set a timer for 18 minutes (or 180°C/356°F for fan ovens). By now, your kitchen will smell like pure joy.
- Once baked, turn off the oven, but let your scones hang out inside the oven for another 3–5 minutes.
- Then transfer them to a wire rack to cool completely, if you can resist sneaking one while they’re warm!
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 401
- Sugar: 22.3 g
- Sodium: 63.4 mg
- Fat: 11.6 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 67.9 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 67.8 mg
