Heavenly Creamy Cranberry Scones
Indulge in the melt-in-your-mouth delight of these Heavenly Creamy Cranberry Scones. Fluffy yet substantial, each bite offers a tender crumb with the perfect hint of sweetness, elevated by the burst of tart dried cranberries. These delightful scones are ideal for an elegant tea party or a cozy weekend brunch, served warm alongside clotted cream and your favorite jam. This recipe, a beloved adaptation from Smitten Kitchen and America's Test Kitchen, guarantees a culinary experience that will have your guests savoring every delicious morsel. Say goodbye to disappointing scones and hello to your new favorite treat!
8
Servings
N/A
Calories
7
Ingredients
Ingredients
unbleached all-purpose flour
2 cups (preferably a low-protein brand such as Gold Medal or Pillsbury)
baking powder
1 tablespoon
sugar
3 tablespoons
salt
1/2 teaspoon
unsalted butter
5 tablespoons (cut into 1/4-inch cubes, chilled)
dried cranberries
1/2 cup (chopped (or substitute with currants))
heavy cream
1 cup
Instructions
1
Preheat your oven to 425°F (220°C) and adjust the oven rack to the middle position.
2
In a large bowl or the work bowl of a food processor, combine the unbleached all-purpose flour, baking powder, sugar, and salt. Whisk together or pulse six times to mix well.
3
If making by hand: Use two knives, a pastry blender, or your fingertips to quickly cut the chilled butter into the dry mixture until it resembles coarse meal with some larger butter lumps remaining. Stir in the chopped dried cranberries.
4
If using a food processor: Distribute the cubes of chilled butter evenly over the dry ingredients. Cover and pulse the mixture 12 times in 1-second bursts. Then, add the chopped dried cranberries and pulse once more just to mix. Transfer to a large bowl.
5
Pour the heavy cream into the flour mixture and stir gently with a rubber spatula or fork until the dough starts to come together, about 30 seconds.
6
Turn the dough out onto a lightly floured surface. Knead it gently by hand just until it forms a rough, sticky ball—this should only take about 5 to 10 seconds.
7
Pat the dough into a circle approximately 3/4 inch thick. Use a biscuit cutter or knife to cut out rounds or wedges. Gather scraps together, knead gently, and cut again until all dough is used.
8
Arrange the scones on an ungreased baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the tops are light golden brown.
9
Allow the scones to cool on a wire rack for at least 10 minutes. Serve them warm or at room temperature, preferably with clotted cream and your favorite jam for an indulgent experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Creamy Cranberry Scones?
They are fluffy yet substantial scones with a tender crumb and a hint of sweetness, featuring tart dried cranberries.
What temperature should I set my oven to?
Preheat your oven to 425°F (220°C).
Where should the oven rack be placed?
The oven rack should be adjusted to the middle position.
What kind of flour is best for this recipe?
Unbleached all-purpose flour is recommended, preferably a low-protein brand such as Gold Medal or Pillsbury.
How much baking powder is needed?
The recipe requires 1 tablespoon of baking powder.
Can I use a substitute for dried cranberries?
Yes, you can substitute the dried cranberries with currants.
How should the butter be prepared before mixing?
The 5 tablespoons of unsalted butter should be cut into 1/4-inch cubes and chilled.
How much heavy cream do I need?
You will need 1 cup of heavy cream.
How many times should I pulse the dry ingredients in a food processor?
Pulse the dry ingredients six times to mix them well.
How do I cut in the butter if I am doing it by hand?
Use two knives, a pastry blender, or your fingertips to cut the butter until the mixture resembles coarse meal.
How many pulses are needed for the butter in a food processor?
Pulse the mixture 12 times in 1-second bursts.
When should I add the dried cranberries to the dough?
Add the chopped cranberries after the butter has been cut into the dry ingredients.
How should I incorporate the heavy cream?
Pour the cream into the flour mixture and stir gently with a rubber spatula or fork for about 30 seconds.
How long should I knead the dough by hand?
Knead it gently just until it forms a rough, sticky ball, which should take only 5 to 10 seconds.
How thick should I pat the dough?
Pat the dough into a circle that is approximately 3/4 inch thick.
What shapes can I cut the scones into?
You can use a biscuit cutter for rounds or a knife to cut the dough into wedges.
Should I grease the baking sheet?
No, arrange the scones on an ungreased baking sheet.
How long do the scones need to bake?
Bake them for 12 to 15 minutes.
How do I know when the scones are done?
The scones are ready when the tops are light golden brown.
How long should the scones cool?
Allow them to cool on a wire rack for at least 10 minutes.
What are the recommended toppings for serving?
They are best served with clotted cream and your favorite jam.
How many servings does this recipe provide?
This recipe makes 8 servings.
Is this an original recipe?
It is a beloved adaptation from Smitten Kitchen and America's Test Kitchen.
What is the calorie count for these scones?
The specific calorie count is not provided for this recipe.
Can I reuse dough scraps?
Yes, gather scraps together, knead gently, and cut again until all dough is used.
How much sugar is in the scone dough?
The recipe calls for 3 tablespoons of sugar.
How much salt is used in this recipe?
Use 1/2 teaspoon of salt.
What occasions are these scones suitable for?
They are ideal for elegant tea parties or cozy weekend brunches.
Are these scones easy to make?
Yes, the recipe is tagged as an easy recipe and designed to avoid disappointing results.
What are some tags associated with this recipe?
Tags include baking, tea time, dessert, brunch, cranberries, and comfort food.