I will warn you-these little babies are quite tart. I adore a good scone with coffee, and I would definitely put these into that category. BUT when I make them again I will probably add a generous drizzle of a sweet and creamy glaze to the top before serving, as I think a little sweet to balance out the sour would really put these over the top.
This scone recipe is quite customizable, as you could use any type of berry (blueberries-yes!) in place of the fresh cranberries and produce a delicious scone.
So there’s that. Just handing out ideas over here. That’s all.
Needed: 2 1/4 cups flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1 tablespoon sugar, a pinch of salt, 1/2 cup cold butter, 1 white (use the yolk for an egg wash, optional), 1/2 cup milk or cream, 1 tablespoon lemon zest and 6 ounces fresh cranberries.
In a large mixing bowl combine the flour, baking powder, baking soda, sugar and salt. Cut the butter into small pieces and use your (clean) hands to mix it in with the flour until you have a pretty fin, grainy mess. You could also do this in a food processor. Now add the milk, egg white and zest and stir until a thick dough forms, mix in the cranberries. Press the dough into a thick disk, cover in plastic wrap and refrigerate for 1 hour.
Press the dough out into a 1 inch to 1 1/2 inch thick disk and place on a baking sheet lined with parchment paper. Cut into eight wedges. Here I brushed my scones with an egg yolk wash and sprinkled them with coarse sanding sugar, just o make them extra pretty. Bake at 375 F for 15-20 minutes.
By the way, I think my oven runs a little bit colder than most. So remember that baking times might need to adjust depending on your oven.
Don’t burn anything on my behalf, please.