Cranberry Scones

My dad is apparently a big fan of scones. I started making scones about 4-5 years ago, and I have made many iterations since, mostly for him to try. Not all of them have appeared on the blog, but today’s recipe needed to be seen. I liked it so much, I made it again within a week. And then I made it with a different mix-in that I will share on Wednesday. Part of the reason I like it so much is that it is easy. The food processor takes care of the bits of butter (and you really taste the bits in the final product) and a small bit of mixing takes care of the rest. I made these with the disc method, but the recipe on Wednesday will show what they look like if you just scoop out portions. Both were successful, but the scooping was a bit easier. So, feel free to take the easier way out, especially if you make these in the morning and are a bit sleepy still.

 

This recipe is a bit healthy (I used half and half instead of cream, and cut back on the butter). You won’t realize it and will enjoy them just the same. If you’re curious, I used dried cranberries from Trader Joe’s and they were really tasty in this. Not tart at all, if you’re worried about that.

You can make the scones as big or as small as you like. Obviously if you make them bigger you will have fewer of them.

 

You can definitely make these in under an hour, so it’s a perfect breakfast treat. You could partially prep it the night before if you wanted (chop the butter and cranberries, for instance), but you really don’t need to.

Directions for Cranberry Scones

Adapted from Cook’s Illustrated Baking

•          ½ cup dried cranberries
•          4 Tablespoons butter, chopped into ½-inch pieces and chilled
•          2 cups flour
•          1 Tablespoon baking powder
•          ½ teaspoon kosher salt
•          3 Tablespoons sugar
•          1 cup half and half (or cream)
•          Coarse sugar, for dusting

Preheat the oven to 450 degrees. Prepare a baking sheet. In a food processor, process the cranberries until they are ¼ inch pieces.

Set aside in a large bowl. Then, in the food processor, mix together the flour, baking powder, salt, and sugar.

Add the butter pieces to the bowl and pulse for about 10-12 times until the butter chunks are ¼ inch in size and mixed throughout.

Add the mixture to the bowl with the cranberries. Stir together, then gently stir in the half and half.

Spread the dough onto a lightly floured counter, or onto a baking liner. Knead the dough a bit, if needed, until it holds together. Flatten into a disc about ½ inch tall.

Use a pastry cutter or knife to cut 6 scones. Spread out onto the baking sheet and sprinkle some coarse sugar on top of each.

Bake for about 15 minutes until lightly browned, turning the tray halfway through baking. Allow to cool for about 10 minutes before serving.

Directions for Cranberry Scones (without pictures)

Adapted from Cook’s Illustrated Baking

•          ½ cup dried cranberries
•          4 Tablespoons butter, chopped into ½-inch pieces and chilled
•          2 cups flour
•          1 Tablespoon baking powder
•          ½ teaspoon kosher salt
•          3 Tablespoons sugar
•          1 cup half and half (or cream)
•          Coarse sugar, for dusting

Preheat the oven to 450 degrees. Prepare a baking sheet. In a food processor, process the cranberries until they are ¼ inch pieces. Set aside in a large bowl. Then, in the food processor, mix together the flour, baking powder, salt, and sugar. Add the butter pieces to the bowl and pulse for about 10-12 times until the butter chunks are ¼ inch in size and mixed throughout.

Add the mixture to the bowl with the cranberries. Stir together, then gently stir in the half and half. Spread the dough onto a lightly floured counter, or onto a baking liner. Knead the dough a bit, if needed, until it holds together. Flatten into a disc about ½ inch tall. Use a pastry cutter or knife to cut 6 scones. Spread out onto the baking sheet and sprinkle some coarse sugar on top of each. Bake for about 15 minutes until lightly browned, turning the tray halfway through baking. Allow to cool for about 10 minutes before serving.