Traditional English scones with dried cranberries can be made using this recipe’s buttery, flaky, crumbly scones. This scone recipe is the greatest I’ve ever tried, and it’s foolproof and effortless to prepare.
Cranberry scones can be made in an instant with this recipe. A dish, a fork, and a clean pair of hands are all you need to create flaky and buttery scones.
Cranberry scones can be served at holiday brunches and parties as an elegant and festive dessert.
You can give them as a gift to your housekeeper, teacher, doorman, or even your hairdresser!
These traditional English scones may be made at any time of year with a few simple ingredients and appropriate mixing techniques.
Perfect scones can be achieved by following these three steps:
- Cold substances are the first step in the process. To keep the butter, milk, and egg in the fridge until you’re ready to use them, keep them in the freezer. A flaky scone can be achieved using cold butter, which releases steam.
- A firm and dense scone will result if you over-mix the dough. In a matter of minutes, this dough comes together.
- Once the scones have been cut into wedges, freeze them for at least an hour before serving. This will keep them from drizzling all over the place as they bake.
It is possible to serve scones for breakfast, brunch, or a light afternoon snack with hot tea or coffee.
There are several ways to serve cranberry scones.
The photo below shows that scones can be glazed with powdered sugar and cream or milk.
- Double pan them to prevent the bottom of the scones from browning too much.
- Prevent burning by rotating the pan halfway during the baking procedure.
- You may add orange, chocolate chips, dry cherries, raisins, spices, or lemon zest to the scones.
- Before baking, brush the scones with egg mixture or heavy cream and then sprinkle with coarse sugar.
- You certainly can. After cutting the scones into wedges, you can put them in the freezer. Once they’ve cooled, they can be baked immediately or stored in a plastic bag for up to three months.
- You certainly can! If you want your scones salty rather than sweet, you can use the same recipe for a savory scone.
- You can add chopped ham and cheddar cheese or herbs (chives or scallions) to the dough to make delicious scones.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 486 calories.
With this recipe, what are its complementary dishes?
Yorkshire pudding is an excellent accompaniment to this dish. The following recipes would be perfect for an afternoon tea party.
- BACON BROCCOLI EGG BITES
- YORKSHIRE PUDDING
- BLUEBERRY BUTTER CAKE
- GINGER LEMONGRASS DETOX ICED TEA
- 1/8 teaspoon salt
- 1/4 cup cold butter
- 1/4 cup sugar
- 3 tablespoons whole milk, cold
- 1/4 teaspoon coarse sugar
- 1 large egg, lightly beaten
- 1-1/2 teaspoons baking powder
- 1/2 cup dried cranberries
- 1 cup all-purpose flour
- Preheat your oven up to 425°F (218°C) for 30 minutes. Reduce the size of the cranberries by chopping them up.
- Combine the baking powder, flour, and salt in a small bowl. When the mixture resembles coarse crumbs, add the butter. Add milk and 2 tablespoons beaten egg to a small bowl and stir into the crumbs just until moistened. Add dried cranberry chunks to the mixture.
- Using a floured surface, lightly knead the dough six to eight times. Spread out into a 6-inch circle.
- Slice into eight sections. Put the wedges on a parchment-lined baking sheet and bake for 30 minutes. 30 minutes of relaxation (optional step). Scones should be baked at 425°F (218°C) for 12-15 minutes, or until golden brown and puffed up. Serve it hot.