These cranberry scones are the most requested recipe in my house. I figured that would make the perfect starting point for the food section of the site. I have made these scones so many times that I could most likely do it without the recipe. They always come out flaky and delicious.
The scone is best know as an British baked good. The first scone dates back to the early 1500s but it became popular in the 1800’s when Anna, the Duchess of Bedford’s servant brought her tea with scones. She loved them so much that she ordered them everyday starting the tradition of Afternoon Tea.
They can be sweet or savory. I prefer savory but James Rich in Apples: Recipes from the Orchard has a great savory scone that I talk about in the “Book to Plate” segment of my podcast interview with James.
You don’t need any special equipment to make these although to make blending the butter easy I love using a pastry blender. Sometimes you may need to add a little more liquid than the recipe calls for the dough to form. Just do it a little at time. Hope you enjoy them as much as I do!
- 2 cups All-purpose flour plus more for work surface
- 5 tablespoons Sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 6 tablespoons Chilled unsalted butter cut into small pieces
- 2/3 cup Heavy cream (Can use half-and-half or milk) You may need more to get batter moist
- 1 teaspoon Vanilla
- 1/2 cup Halved cranberries (Frozen are easier to use)
- Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half (may need more) and vanilla until just moistened. May need more liquid to make batter come together. Gently fold in cranberries.
- On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.