Bakery-Style Cranberry Scones
These are tall, flaky scones with a soft, biscuit-like texture, filled with tart fresh cranberries. The tops are brushed with milk and sprinkled with coarse sugar for a sweet, crunchy finish. This recipe makes 8 scones.
Ingredients
Ingredients (8 scones)
- 4 cups all-purpose flour 480g
- 1/2 cup granulated sugar 100g
- 1 1/2 Tbsp baking powder
- 1 1/2 tsp kosher salt
- 1 cup cold unsalted butter 226g, cut into small cubes
- 1 cup cold whole milk 240g
- 3/4 tsp vanilla extract
- 1 1/3 cups fresh cranberries
- Coarse sanding sugar like Demerara, for topping
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, and salt in large bowl.
- Cut cold butter into flour mixture until coarse crumbs form with some pea-sized pieces.
- Add milk and vanilla, stir until just combined into shaggy dough.
- Fold in cranberries and gently knead until dough forms cohesive ball.
- Shape dough on floured surface into 1.5-inch thick disk.
- Cut disk into 8 equal wedges.
- Place wedges on baking sheet with 2 inches between each.
- Brush tops with milk and sprinkle with coarse sugar.
- Bake 20-30 minutes until golden brown and toothpick comes out clean.
- Cool on baking sheet 5 minutes before serving.
Notes
Keep ingredients cold and handle dough minimally for flakiest texture.
Did you make this recipe?Let me know how you liked it below!