Ingredients
3 cups (360g) all-purpose flour
1/3 cup (66g) granulated sugar
1 tablespoon baking powder
1 teaspoon Kosher salt
12 tablespoons (1 1/2 sticks or 170g) cold unsalted butter, cut into tablespoons
3/4 cup (180g) whole milk, plus more for topping
1/2 teaspoon vanilla extract
1 cup fresh cranberries
coarse sanding sugar (such as Demerara or Turbinado) for topping
Instructions
1-Preheat oven to 375°F. Line a large sheet pan with parchment paper.
2-In a large bowl, whisk together flour, sugar, baking powder, and salt.
3-Use a pastry blender to cut in cold butter until mixture is sandy with pea-sized butter pieces.
4-Drizzle milk and vanilla over mixture; stir with a spatula until mostly combined.
5-Gently fold in cranberries using hands.
6-Knead dough gently only until it holds together in a large clump (work quickly to keep butter cold; avoid overmixing).
7-Shape dough into a flat disk about 1 1/2 inches thick, either in the bowl or on a lightly floured surface (edges can be uneven).
8-Cut disk into 6 equal wedges with a sharp knife or bench scraper.
9-Place wedges on baking sheet spaced a few inches apart. Brush tops with milk and sprinkle with coarse sugar (if using).
10-Bake for 20 to 30 minutes until scones are golden brown, puffed, and cooked through. Serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍒 Use fresh or frozen cranberries and avoid dried for best texture and flavor.
⏳ Keep butter very cold and chill dough if kitchen is warm to achieve flaky scones.
📏 Measure flour by weight accurately to prevent tough scones and avoid overworking the dough for tenderness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone