Fresh tart cranberries - we take advantage of their abundance this time of year and pack them into everything. These traditional scones are flaky and not too sweet, with pops of brilliant cranberry in every bite. The soft, buttery layers are rich, as scones should be, and the sugar sprinkled on top complements the tart cranberries. And with all that butter, just a little more won't make too much of a difference - serve with homemade butter and jam.
Fresh Cranberry Scones
makes about 2 dozen
1 1/2 cups fresh cranberries
1/2 cup light brown sugar
Zest of 1 small orange
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter
1 egg, beaten
1/2 cup milk
Extra flour
White sugar, for topping
Heat the oven to 350ºF and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
In the bowl of a food processor, whiz the cranberries until lightly chopped. Dump out into a bowl toss with the brown sugar and orange zest. In the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and whiz with the flour in the processor until fine and crumbly. Mix with the sugar and cranberries and stir in the beaten egg and milk.
Sprinkle the counter or a board with flour, and dump the dough out on it. It will be very wet and sticky. Cut out rounds using a biscuit cutter or glass, and put on baking sheet. Sprinkle the tops with sugar.
Bake for about 25 minutes or until just getting golden. Serve warm with plenty of butter.
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umm.... DEEELISH!
view ForbiddenFruit's profile
do they sell fresh cranberries in california?
view oki's profile
oki - they do sell fresh cranberries in California. You'll probably have the most luck at Trader Joe's or Henry's or something along those lines.
view AmandaSD's profile
Yum-yum, sound lovely! I have fresh raspberries here at home, not cranberries, altho I reckon they have cranberries at the market near here, too... I'll either go and check for them later in the morning or use raspberries for the recipe, they'll be delicious anyway. Thank you!
view giorgia's profile
Add a little lemon zest to the recipe and you have one great treat. I was on a scone-baking kick a few months ago and used dried cranberries and lemon zest. They were great.
view Murple's profile
just made these last night and they're already the talk of the office. i used lemon zest instead of orange, and also made a lemon and confectioners sugar glaze. since i had them on hand, i soaked dried cranberries in oj and water to plump them up rather than use fresh ones. they came out really really well! thanks for another great recipe.
view nyalli718's profile
scones were a little dry
view phyllisg's profile
i was unable to find fresh cranberries in pittsburgh in january, i even checked trader joe's, so i tried the dried cranberries soaked in water and oj. the scones were VERY moist and delicious! i would definitely make them again!
view Kate320's profile
I've had these on my to bake list forever, and finally made them for brunch the other day. Followed the recipe exactly and thought they were very tastey, as did everyone in attendance because they ate them all.
I almost think they were little too moist. I personally think scones should have a little denseness to them. And I would recommend making the rounds because they spread while baking. I tried to make wedges, but my cut lines baked together.
view kittyball's profile
OMG, these were really good. My First time ever making scones. I had to readjust the recipe a little because I don't have a food processor or a mixer, and the grocery store I go to only sells dried cranberries. Out of the 6 recipes I found though, this one was the best.
view Ãngel's profile
do you think i could use wild strawberries instead of cranberries and buttermilk instead of regular? i'm trying to adapt this and im scared! help!?
thanks!
view sizetoosmall's profile