Cranberry Scone Recipe for Christmas
This cranberry scone recipe is so pretty with a sparkly sugar top and a bright cranberry coloured center. The cranberries make these scones perfect for the holidays. In our home we only have one day when everyone is here, so its nice to have something in the freezer for a festive breakfast for one or two people.
Cranberry Scone Ingredients
2 tbsp melted butter
2 tbsp sugar
1 tbsp flour
1 tsp cinnamon
approx 3/4 cup of milk
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup sugar
tbsp melted butter
1/4 cup white sugar
Preheat oven to 375 F
Cut fresh or frozen cranberries into chunks. Place in a bowl, add the melted butter first, stir to coat, then add the sugar, flour and cinnamon. Toss again to coat the cranberries.
Crack an egg into a measuring cup, beat it and then fill it up with milk. Set aside.
In a large bowl, place flour, baking soda, baking powder and salt. Mix very well.
Add the butter and cut it into the flour mixture until its the size of small peas.
Make a well in the center of the flour mixture. Add the milk egg mixture.
Stir until a soft dough forms. Split the dough in two halves.
Place the dough onto a piece of parchment paper, cover with a second piece of parchment and pat flat until the dough is about 1/2 inch thick.
Cover with the coated cranberries.
Flatten the second piece of dough between two pieces of parchment. Place on top of the cranberries.
Pinch the outside of the scone dough to seal the cranberries inside. Don’t worry if its not sealed all the way around.
The easiest way to transfer the scone dough to the oven is by sliding a cookie sheet under the parchment paper.
Bake at 375 for about 20 minutes until golden. Remove from oven.
Spread the still warm scones with butter and sprinkle with white sugar.
Cut into small triangles and serve warm or cold.