I’ve been loving the fact that fresh cranberries are available right now, so I’ve been looking for reasons to bake and cook with them. A couple weekends ago, we had one of those rare weekends where we didn’t have much going on, so I decided to make hubby and I a nice breakfast. I realized it had been a while since I last made scones, and with half a bag of fresh cranberries sitting in the fridge as my inspiration, I decided to change up my favorite scone recipe. The result was a perfectly fluffy and festive scone – a definite keeper, especially for the upcoming holidays!
- 3 cups unbleached flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1 stick butter
- 2 eggs
- 1/4 cup milk
- 1/4 cup half and half
- 1/2 tsp vanilla extract
- 6 ounces fresh cranberries
For the topping:
- 2 Tbsp milk
- 2 tsp granulated sugar
Preheat the oven to 425 degrees. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Cut the butter into tablespoon-sized pieces, and using a pastry blender, incorporate it into the dry ingredients.
In a medium bowl, whisk together the eggs, milk, half and half, and vanilla extract.
Whisk the dry ingredients into the wet ingredients and then fold in the cranberries. Turn the dough out on to a floured surface and knead to combine.
Separate the dough into halves. Shape each half of dough into a circle, and then cut each half into four wedges. Pull the wedges apart just a bit and then brush with the milk. Sprinkle with the granulated sugar.
Place the pan of scones in the freezer, uncovered, for about 30 minutes. Then, remove the scones from the freezer and put them right in the oven. Bake for 15-20 minutes or until golden brown. Remove to a wire rack to cool.