Today, I bring to you salvation. Or should I say salivation. Because these scones are packed with more cranberries than the amount of references to the band that I plan to make in this post. Salvation was one of those references. Great song.
Dried cranberries aren’t the only feature of this scone though—oh no—I have also included some white chocolate chips, chopped pecans (simply leave out if you have a nut allergy) and white chocolate drizzle. They are the scones of your Dreams.
Reference number two. I fist pumped myself.
Most food bloggers wait until winter to start baking with cranberries, but you know what? I’m sick of missing fads. Russian piping tips? Missed it. Mirror glaze? Missed it. I’m aiming to be ahead of the curve now, even beating out my own grocery store (which is already sporting Halloween decorations). I’m Not Sorry.
So let’s get started! Remember that the full, printable recipe will be at the bottom of this post.
The first thing you want to do is preheat your oven to 400°F (204°C) then grab a big bowl and throw your dry ingredients into it (sugar is considered a dry ingredient in scone making).
Now get a much smaller bowl and throw your wet ingredients into it. Whisk to combine, then put the bowl in the fridge to keep it cool.
Cut up your (cold) butter and toss it in with the flour. I like to coat the butter in the flour before doing the next step…
…which is using a fork or pastry cutter to break down the butter. Take a look at the above photo again and then come back here. See how little the clumps are now? You want them to be visible, but evenly distributed. Helps with the flakiness!
Now it’s time to add the good stuff: The dried cranberries, white chocolate chips, and pecans. Notice that all of these things are roughly the same size. Give them a little toss-a-roony in the flour/butter mixture and then grab the wet ingredients out of your fridge.
And pour it all in at once. Use a spatula or wooden spoon to mix it as much as you can. The flour will soak up the liquid super fast.
When all the liquid is soaked up, dump the whole lot onto a lightly floured surface. You gotta be quick now, remember—we started with cold ingredients for a reason.
So it’s bad to
So it’s bad to
So it’s bad to let it lingeeeerrrrrr
Do your best to get your dough into a rectangular shape, then coat the top with some egg wash. I used far too much here. You really don’t need to overdo it.
Now get yourself a sharp knife and start cutting out some triangles. I found that it helps to coat the knife in some flour. With this recipe you can make six extra large scones or twelve smaller scones. I went with twelve smaller. To get six big ones simply cut your rectangle into three equal parts, then cut each part in half diagonally. To get twelve smaller ones cut the rectangle into three parts again, but then cut each of those parts in half before cutting each one diagonally. Are you following me? Here’s a nice blurry visual for you that doesn’t really explain what I’m saying:
Here they all are nicely spread on a baking tray lined with wax or parchment paper. They will need room to grow!
And here they are after 12 minutes in the oven. Plump, golden, and smelling wickedly delicious.
If you want, you could even melt some of your leftover white chocolate chips and drizzle it all over your scones. I mean, you’re Free to Decide on your own. I opted to only do half.
Here they are sitting pretty. Remember, scones taste best if eaten on the same day. I’ve tried storing them in airtight containers or freezing them but they just never have that same oomph as they do on day one.
Can you smell them? I swear I can smell them right now even though they were all eaten as of two days ago. Perhaps it is Just My Imagination. ::snorts::
Oh scones, you know I’m such a fool for you.
What I learned:
- Dried cranberries have a much more subtle taste than you’d expect, I guess because a lot of us are only used to eating cranberry sauce at Thanksgiving. I’d go as far as to say I prefer the taste of dried cranberries over dried blueberries.
- If some of your fruit/nuts/chocolate falls out of your dough, simply use your finger to push them back in. You can’t tell the difference once baked.
- Melted chocolate sets up a lot faster in the refrigerator! So pop them in there for 5 minutes then take them out again.
- This isn’t necessarily something I learned, but can you imagine making these babies with some diy vanilla sugar? Yum.
- 2 1/4 cup (280 g) all purpose flour
- 1/3 cup (66 g) sugar
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 stick cold butter
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup (4.2 oz) heavy cream
- 1/2 cup dried cranberries
- 1/3 cup white chocolate chips
- 1/3 cup chopped pecans (optional)
- Egg wash (1 egg whisked with 2 tbsp water)
- Preheat your oven to 400 degrees F and line a baking sheet with parchment or wax paper.
- In a small mixing bowl, combine your egg, cream, and vanilla extract. Place in fridge until needed.
- In a large mixing bowl combine your flour, sugar, baking powder, baking soda, and salt.
- Add to the flour mixture a stick of cold butter, cut into large chunks.
- Using a fork or bench scraper, work the butter into the flour until nothing but small pea-sized chunks of butter remain.
- Add your cranberries, white chocolate chips, and pecans to the flour and toss to coat.
- Add all of your wet ingredients to the flour, using a wooden spoon or spatula to stir until all of the liquid has been soaked up by the flour.
- Dump your dough onto a lightly floured surface. Knead it a couple times then form it into a rectangular shape.
- Cut the dough into thirds, then from there in either 6 large or 12 small rectangles.
- Place each rectangle onto your baking sheet, making sure to give them enough room to expand.
- Bake smaller scones for approximately 12 minutes and larger scones for approximately 18 minutes.
- Once finished baking, cool on cooling rack.
- Scones are best eaten the same day they are made, but they can also be stored in an air-tight container for up to a week. This dough can be made ahead of time and frozen, simply add a few minutes to the baking time once they are in the oven.