Go Back
+ servings
Print

Cranberry & Almond Scones

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 8
Author Ana Frias

Ingredients

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter cut into pieces
  • 6 tablespoons milk 2% or whole
  • 1 large egg beaten
  • 1/2 Tbsp pure vanilla extract
  • 1/3 cup dried cranberries
  • 1/2 cup sliced almonds

Instructions

  • Preheat oven to 400 degrees F.
  • In a bowl, whisk together the flour, sugar, baking powder, and salt.
  • Cut in the butter with a pastry blender, two knives or by hand until mixture resembles coarse crumbs.
  • Stir in the milk, vanilla & egg until just moistened. Gently fold in cranberries & almonds.
  • On a lightly floured surface knead the dough for about 2 minutes.
  • Spray a baking sheet with vegetable oil.
  • Transfer the dough to the baking sheet and form into a 1-inch-thick round. Cut into 8 wedges and separate each piece about about 2 inches apart.
  • Bake the scones for 14 minutes or until golden brown.
  • Cook's notes: Don't worry if the dough is sticky. It gives a wonderful texture to the scones once they're baked.