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Light and flaky American-style cranberry scones shaped into wedges, featuring frozen cranberries for a sweet-tart flavor and an optional powdered-sugar glaze.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour, plus more for flouring the surface and hands
  • 1/2 cup white sugar
  • 1/3 cup light brown sugar, packed (or substitute with granulated white sugar or dark brown sugar)
  • 1 3/4 teaspoons baking powder
  • 1/4 cup (1/2 stick) cold salted butter (if using unsalted butter, add extra pinch of salt)
  • 1 large egg
  • 1/3 cup buttermilk (homemade alternative: 1/3 cup whole milk plus 1 teaspoon lemon juice, let sit 5 minutes)
  • 3/4 cup frozen cranberries
  • Optional glaze: 1 cup powdered sugar, 2 to 3 tablespoons heavy cream or whole milk

Instructions

  1. Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.
  2. In a large bowl, mix 2 1/4 cups all-purpose flour, 1/2 cup white sugar, 1/3 cup packed light brown sugar, and 1 3/4 teaspoons baking powder.
  3. Add the cold 1/4 cup butter and work it into the dry ingredients using a pastry cutter or fork until pea-sized chunks or coarse crumbs remain.
  4. In a separate bowl, whisk together 1 large egg and 1/3 cup buttermilk until smooth.
  5. Add the wet mixture to the dry ingredients and mix carefully and minimally until the flour is just wet, avoiding overmixing.
  6. Fold in 3/4 cup frozen cranberries gently until evenly distributed.
  7. Lightly flour the countertop and your hands if needed; divide the dough into two equal portions.
  8. Shape each portion into a flat circle about 1 inch thick using your hands; avoid rolling pins.
  9. Cut each circle into eight triangular wedges using a knife or pizza cutter.
  10. Place the wedges on the parchment-lined sheet pan, spacing them with room to bake evenly.
  11. Bake for 14-16 minutes or until edges turn golden brown.
  12. Transfer scones to a wire rack and let cool completely.
  13. If using, prepare the glaze by mixing 1 cup powdered sugar with 2-3 tablespoons heavy cream or whole milk until thick and pourable.
  14. Drizzle glaze over cooled scones.

Notes

Do not overwork the dough to maintain tenderness and flakiness; stop mixing once the flour is wet., Keep butter cold and cut into pea-sized chunks for optimal texture., Do not use rolling pin; hand-shaping preserves the dough’s light texture., Frozen cranberries help prevent added moisture; fresh cranberries should be frozen before use., Glaze is optional; scones can be finished with coarse sugar before baking instead., If adding orange zest to the dough, use orange juice instead of cream in the glaze for an orange-flavored glaze., The dough can rest at room temperature while baking in batches if all wedges do not fit on the pan at once., Store baked scones at room temperature in airtight containers for 1-2 days or refrigerate up to 3 more days., Freeze individually wrapped scones (glazed and set) for up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/cranberry-scones-recipe/