Cranberry Scones
These delightful cranberry lemon scones are the perfect balance of sweet and tart. The flaky texture of the scones is complemented by the burst of flavor from the dried cranberries and zesty lemon glaze. Enjoy them warm with a cup of tea or coffee for a cozy treat any time of day.
— Constant Cookbook
Ingredients
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 5 tbsp unsalted butter, cold, cut into chunks
- 1 1/2 cup heavy cream
- 1 cup dried cranberries
Instructions
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the cranberries into the dry mixture along with the white chocolate chips. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Chill the dough for at least 20 minutes - 4 hours for best baking results.
- Preheat the oven to 400 degrees F.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
- For the Glaze
- Combine the lemon juice, powdered sugar and melted butter in a small bowl and whisk until no clumps remain. Once the scones have cooled, drizzle with the glaze and let harden before serving.
Nutrition
- Calories: 411 kcal
- Carbohydrate Content: 51 g
- Protein Content: 4 g
- Fat Content: 22 g
- Saturated Fat Content: 14 g
- Trans Fat Content: 0.3 g
- Cholesterol Content: 59 mg
- Sodium Content: 268 mg
- Fiber Content: 1 g
- Sugar Content: 30 g
- Unsaturated Fat Content: 7 g
- Serving Size: 1 serving
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