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Whenever I have fresh cranberries left over I bake them into scones. Cranberries add a nice juiciness and a tart flavor that I really like. The recipe I use is an adaptation from America’s Test Kitchen’s blueberry scones and my ingredient list matches that of America’s Test Kitchen very closely, except that I use cranberries instead of blueberries, of course.
I changed the method of preparation a bit as well. ATK uses a technique that resembles making puff pastry by rolling and folding the dough multiple times. I cut that whole process short and just pat the dough together into a disc immediately after mixing all the ingredients together. That makes the scones just a tiny bit denser than the puff pastry method, but they are still nicely light and flaky.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons ice-cold unsalted butter, cut into small pea-size chunks
- 1.5 cups roughly chopped fresh cranberries
- 1/2 cup milk
- 1/2 cup sour cream
- powdered sugar to sprinkle over the baked scones
- Heat the oven to 425 degrees F.
- Whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
- Add the butter and quickly work it into the flour mix using your hands. (Just smear the butter pieces between your fingers to get them coated with the flour).
- Add the cranberries to the flour mix.
- Whisk milk and sour cream together in another bowl, then add to the dry ingredients.
- Mix briefly with a rubber spatula just until the dough comes together. (It will be very sticky).
- Turn the dough out onto a well-floured surface, sprinkle flour onto the dough and pat it into a 7-inch disc.
- Cut the disc into 8 wedges and bake them on a parchment-lined baking sheet until they are golden-brown on the surface and crusty on the bottom (18 – 28 min.).
- Let the scones cool, then sprinkle them with powdered sugar.
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