Cranberry Almond Scones
Servings: 8
Calories: 515kcal
Cranberry Almond Scones are the perfect balance of sweet, tart, and nutty flavor. They are an irresistible treat for breakfast or brunch! Made with a tender, buttery dough, these scones are packed with chopped dried cranberries and crunchy sliced almonds for a delightful texture and flavor in every bite.
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Ingredients
- 2 3/4 cups flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup Challenge unsalted butter 1 stick, cold
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk or low-fat milk with a bit of heavy cream added
- 1 cup chopped dried cranberries
- 1/2 cup sliced almonds
- 1-2 tablespoons milk or heavy cream - for brushing tops before baking
Instructions
- In the bowl of an electric mixer, add flour, sugar, salt and baking powder. Stir together just to combine.
- Chop cold butter into small pieces, then add to mixer and blend until the butter is broken down into very small pieces, and the mixture is crumbly.
- Add eggs, one at a time (while mixing). Then add vanilla extract, almond extract and milk. Blend until just combined.
- Mix in dried cranberries and most of the sliced almonds, reserving a few for the tops of the scones.
- Sprinkle a bit of flour on a work surface, and scoop the dough onto your work surface, then press together with your hands to create one large ball of dough. Roll around in the flour so that the dough has a very light coating of flour.
- Press down ball of dough onto your work surface, and create a large circle of dough, about 3/4"-1" tall.
- Cut the circle of dough as you would a large pizza, creating 8 even triangles.
- Place triangles on a baking sheet line with parchment paper.
- Using a pastry brush, lightly brush the tops of each triangle with milk or heavy cream. Add a few extra sliced almonds, if desired.
- Place entire baking sheet in the freezer and freeze unbaked scones about 30 minutes.
- While the scones are chilling, preheat oven to 400°F.
- Bake scones for 18-20 minutes, until the edges are golden brown and they appear baked in the center.
- Cool slightly, then enjoy!
Notes
Storage Information
Room Temperature: Keep baked scones in an airtight container at room temperature for up to 2 days. For the best texture, warm them slightly before serving.
Refrigerator: Store in an airtight container in the fridge for up to 5 days. Reheat in the oven at 350°F for a few minutes or in the microwave for 10-15 seconds to bring back their fresh-baked taste.
Freezer:
- Unbaked scones: After shaping, place the unbaked scones on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container, and bake from frozen, adding a few extra minutes to the bake time.
- Baked scones: Wrap each scone tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or reheat in the oven for a freshly baked feel.
Nutrition
Calories: 515kcal | Carbohydrates: 52g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 403mg | Potassium: 241mg | Fiber: 4g | Sugar: 15g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 3mg