This Dried Cranberry Scones recipe is perfect for whipping up on a weekend morning. Serve these with your favorite hot beverage.
When I was in college, there was a small grocery store below my building with a deli and an amazing drink selection. It wasn’t the kind of place you’d buy all your groceries, but it was perfect for the late-night study snack run.
It was there, on one of those runs, that I bought my first scone.
That probably should have stopped me from eating them ever again. The scones they should were lightly sweetened and looked delightful. They were also dry and crumbly — the stereotypical version of a scone.
And yet, I liked them.
Sure, I had to have them with extra tea or water or whatever. But I liked the lightly sweetened flavor.
If you’ve only had that type of scone, I want you to know two things. First, the flavor, level of sweetness and the way they pair perfectly with tea is true of all scones. Second, homemade scones are way superior to the stereotypical ones you might have had before.
Homemade scones are good scones. And these Dried Cranberry Scones, dotted with sweet-tart dried cranberries and topped with coarse sugar, are particularly good scones.
To make these, start by gathering your ingredients. That will make the dough making process go a lot smoother and easier.
You’ll also want to thoroughly read the instructions. That’s a good practice with anything you’re making or baking.
Then make them. It’s a matter of mixing, lightly kneading and then forming and cutting. These scones are baked in wedge shapes.
Finally, sprinkle with sugar and bake.
Dried Cranberry Scones are delightful hot from the oven. But you could also bake them ahead and serve at room temperature.
Just don’t forget the coffee or tea — a perfect pairing with scones.
- 1¾ cup all purpose flour
- 2 tbsp sugar
- ½ tsp kosher salt
- ¼ tsp baking soda
- ¼ cup unsalted butter, plus 1 tbsp, divided
- 2 large eggs
- ½ cup plain yogurt
- 1 cup dried cranberries
- coarse sugar
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, sift together the flour, sugar, salt and baking soda (a wire whisk is great for this). Using a pastry cutter or two knives, cut the ¼ cup of cold butter into the flour mixture until it looks like coarse crumbs.
- In a small bowl, whisk together the eggs and yogurt until well-blended. Make a well in the center of the dry ingredients and pour in the egg mixture. Fold the dry ingredients into the egg mixture until just moistened. The dough will be crumbly. Stir in the cranberries.
- Turn out the dough onto a floured board and with floured hands, knead lightly to incorporate the dried cranberries. Pat into a ¾-inch thick circle. Cut into 16 wedges. Transfer the scones from the board to the baking sheet.
- Melt 1 tablespoon of butter and brush onto each of the scones. Sprinkle liberally with coarse sugar.
- Bake for 20-24 minutes, until golden brown and cooked through.
- Enjoy immediately. These can be stored at room temperature in an airtight container for up to two days -- if they last that long.