The Best Cranberry Scones

Don’t cranberries just complete the holiday season? It’s that one fruit that really only comes out around winter time so it’s an obvious go to for sauces, breads, and festive drinks. I couldn’t help but do an entire week dedicated to that tart little fruit and all the different dishes it can add its flavor to – savory and sweet.

The Best Cranberry Scones ~ www.onefineshindig.com

My initial thought is most of you have had a scone at one time or another. What were your immediate reactions? Dry? Hard? Flavorless or too sweet? Maybe if you are lucky you had one once that was actually pretty good.

The Best Cranberry Scones ~ www.onefineshindig.com

I don’t know if scones just typically have a bad rap or they just traditionally pretty dry. At least that’s how I’ve always had them. Over the years I have had scones with fruit, scones with chocolate and scones with a sides of clotted cream. Generally they weren’t memorable. Pretty dry and crumbly for the most part.

The Best Cranberry Scones ~ www.onefineshindig.com

One morning this past summer, I actually had a bit of sour cream that I needed to use and I ran across this recipe while I was searching for a simple breakfast option. That first time I made them I used strawberries because I had a bunch of really ripe ones in my fridge that also needed to be used. So glad I used up two things that otherwise might have to be tossed.

The Best Cranberry Scones ~ www.onefineshindig.com

So this time around when I was considering a cranberry week and settled on making these scones, substituting in the little red fruits was a brilliant plan. Not to mention, I once again had container of sour cream that needed to be used, and it was close to that moment of “I really need to use this, like now.”

The Best Cranberry Scones ~ www.onefineshindig.com

Making the dough itself is a piece of cake. One tip: don’t over mix the dough. It will only get tough and dry. There might still be a little flour in the bowl once the dough comes together – don’t worry, we are going for moist scones this time.

The Best Cranberry Scones ~ www.onefineshindig.com

They don’t cook very long, just until they start get getting brown on the edges. The smell is amazing, makes your kitchen all kinds of warm and cozy. Just right for a chilly winter. Break open a hot scone, slather it with butter and have a leisurely breakfast with a mug of coffee or tea.

The Best Cranberry Scones ~ www.onefineshindig.com

These scones are the lightest, moistest scones I’ve ever had. The cranberries are barely softened and still have that pop of tart bite that complements the slightly sweet soft bread. I honestly think I will never buy another scone again and I will never make another recipe except this one. In fact these could be a perfect addition to your Christmas morning breakfast. Simple, warm and cranberry festive!

The Best Cranberry Scones ~ www.onefineshindig.com

 

The Best Cranberry Scones
Yields 8
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Ingredients
  1. 2 cups all-purpose flour
  2. 1/2 cup granulated sugar
  3. 1 tablespoon baking powder
  4. Pinch salt
  5. 1/2 cup unsalted butter, cold
  6. 1 large egg
  7. 1/2 cup sour cream
  8. 1 teaspoon vanilla extract
  9. 1 heaping cup fresh cranberries
  10. Turbinado, raw, or coarse sugar, optional for sprinkling
Instructions
  1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment.
  2. In a large bowl, add flour, granulated sugar, baking powder and salt, and whisk to combine.
  3. Add the butter, and with a pastry cutter or two forks, cut the butter in. In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth. Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; dough will be wet and shaggy. Fold in the cranberries.
  4. Sprinkle a little extra flour over a clean work surface and lightly coat hands.
  5. Turn dough out onto surface and knead it into an 8-inch round, approximately. Dough is very moist and tacky but if it's not coming together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round. With a large knife, slice round into 8 equal-sized wedges.
  6. Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
  7. Bake for about 18 minutes, or until scones are very lightly golden and starting to brown on the edges and cooked through. Watch that the bottoms don’t get too browned.
  8. Transfer to a cooling rack. Enjoy as soon as you dare tempt the heat!
Adapted from Averie Cooks
Adapted from Averie Cooks
http://onefineshindig.com/

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