Breakfast Cranberry Scones

I absolutely love the tartness of cranberries and find ways of using them. My breakfast cranberry scones are just one of those uses for my favourite fall fruit. It’s a simple, but delicious recipe that will leave you wanting to have them all the time.

Ingredients for Breakfast Cranberry Scones

A few baking ingredients with the addition of fresh tart cranberries and you have the best breakfast scones you will ever want.

Ingredients List for Breakfast Cranberry Scones

• 3 cups all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder 
• 1/3 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 3/4 cup unsalted butter
• 1 orange – zest and juice
• 3/4 cup half and half
• 1 teaspoon vanilla extract 
• 1 1/2 cups cranberries

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The Dry Ingredients Mix

Let’s start with getting the dry ingredients ready.

• In a large mixing bowl, add
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder 
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
• Mix them all together so that the sugars are evenly distributed into the flour.

The Butter

For this recipe, the butter has to be really cold. Keep it in the fridge until you are ready to use.

• Grate 3/4 cup of butter into the bowl directly or in another bowl and add it to the flour mix. You can always cut the butter into 1 cm cubes and add it that way. If you cut it, then use a pastry cutter and distribute the very cold butter into the flour. If you use the grated butter, gently use your hands to mix it in. Try not to play with the flour too much. We do not want the butter to start melting.

The Wet Ingredients

Time to put the wet ingredients together.

• In a small bowl, add
  • 1 orange – zest and juice
  • 3/4 cup half and half
  • 1 teaspoon vanilla extract 
• Mix everything well.
• The half and half will take on a slightly orange hue due to the orange juice and zest.

The Crumbly Dough

Making the dough is the toughest part. You need to work quickly to mix the wet and dry ingredients together.

• Pour the half and half mixture into the flour mix and using both hands gently toss it about so you have a rough looking dough. Do not over mix.

• Pour the dough onto a clean counter space and toss in the fresh cranberries. Mix them into the dough without rubbing the dough too much. Again, if the butter starts to melt, the scones will not be flaky.

The Baking Process

Preheat the oven to 425 degrees F.

Once you have the dough ready,

• spread it into an 8 inch circular shape and cut it into 8 pieces. Place them onto a parchment lined baking tray (or onto more than one tray if you don’t have a large enough one).
• In a small bowl, mix together one egg and 1 tablespoon of water.
• Using a baking brush, spread the egg wash all over the scones. Make sure you cover all the visible surfaces with the egg wash.
• Sprinkle some demerara sugar onto the scones.
• Bake the scones for about 20 – 22 minutes. The outsides will be brown by the time they are done.

The Baked Breakfast Cranberry Scones

Remove the scones from the oven and allow them to cool on the baking tray for about 2-3 minutes. Then gently lift them and place them on a cookie rack and allow them to cool down completely on that.

Serving Suggestions:

I love to serve them:

• warm with a dollop of butter. It tastes even better with my home made butter.
• with a hot cup of my homemade real chai.
• along with my favourite cup of pumpkin latte.

Storing Suggestions:

Store whatever is left over in an air tight container on the counter for up to 2 days. If you still have some left, place them in the fridge and reheat them in a toaster oven for a couple of minutes to get them to their freshly baked self again.

Tried and Liked the Recipe?

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