There isn’t much more I enjoy than coffee and a warm scone. These cranberry scones are worth getting out of bed for in the morning.
Author: Chef Kelli
Recipe type: Breakfast / Brunch
- 2¾ cups flour
- ⅓ cup sugar
- ¾ teaspoon salt
- 1 tablespoon baking powder
- ½ cup cold butter (in small pieces)
- 1 cup to 2 cups chopped dried fruit, chocolate or other flavored chips, nuts, or a combination, optional (in my case I used dried cranberries)
- 2 large eggs
- 2 teaspoons vanilla or the flavoring of your choice (next time I'm going to try lemon extract)
- ½ cup to ⅔ cup milk
- Mix the dry ingredients well then add the butter and mix in with pastry blender or fork until crumbly.
- Wisk the eggs, vanilla and ⅓ cup milk (I reserved the last ⅓ cup to add as needed) in a separate container.
- Add fruit, nuts or chips to the dry mix, then add liquid to the dry mix and blend well, the dough should be barely sticky.
- Line a pan with parchment paper and flour lightly.
- Shape the dough into 2 flattened circles, then use a bench knife (or regular knife) cut into pie shaped wedges.
- Add a glaze if you choose at this point, a couple of teaspoons of milk brushed lightly on top and then sprinkle with cinnamon & sugar or just sugar if you like.
- Chill the dough in the freezer for 30 minutes.
- Bake at 425 degrees for 18-22 minutes