It’s no secret that I love scones. Done right, they are melt-in-your-mouth goodness. I have had my share of dry scones and my share of hard scones, and these, my friends, are neither. There’s something about fresh cranberries that make everything taste a bit better. Maybe it’s the fact that you really only crave them during one season of the year, late fall to early winter, that makes it extra special. These scones have a hint of orange and light spices, so you have a bit of citrus that cuts down on the tart berries.
My son thought it was really funny to shake the berry. Because, if you shake it hard enough, you can hear the seeds rattling around inside. It was like his own personal maracas, and he would violently shake the berry next to his ear and laugh. It was fun until he shook it a bit too hard and hit himself on the side of the head. Sigh…
Anyway, these scones have a streusel topping you add before you bake them. It creates a crumbly, buttery texture to the top of the scones, which is different than your usual brush of heavy cream and sprinkling of sugar. If you don’t want to add the streusel topping, that’s okay. They’re still fantastic. My kids have this phrase that if they like something I make, they say, “Keep the recipe!” quite enthusiastically. Well, both said it the moment they bit into the fruity scone. Since my daughter is in this phase of disliking almost everything I make (is it just being 4?), I’m thinking of making them again Christmas morning. That way, I know she’ll eat something before she dives into opening her presents. Enjoy! xoxo
Cranberry Streusel Scones
3 c flour
¼ c packed brown sugar
1 T baking soda
¼ t ground nutmeg
¼ t salt
1 ½ sticks unsalted butter, cold and diced
1 ¼ c buttermilk
1 c fresh cranberries, chopped in half
¼ c + 2 T sugar
Zest of one orange
1 t pure vanilla extract
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper and set aside.
In a small bowl, toss the fresh cranberries, sugar, and orange zest together until the cranberries are evenly coated. Set aside.
In a large bowl, gently stir the flour, brown sugar, baking soda, nutmeg, and salt. Using a pastry blender or your hands, cut the butter in the flour mixture until it resembles coarse crumbs. Create a well in the center and add the buttermilk and vanilla. With a rubber spatula, gently fold the flour mixture with the buttermilk and vanilla until the dough comes together. Gently fold in the cranberries.
Dump the scone mixture onto a lightly floured surface. Pat into a large circle about 1 ½” thick. Using a large biscuit cutter, cut out rounds and place on the cookie sheet, or cut into wedges. Do not have more than 8 scones on the cookie sheet, as they will spread slightly.
¾ c flour
¼ c packed brown sugar
Pinch of cinnamon
¼ c unsalted butter, cold and diced
In a medium bowl, combine the dry ingredients. Using a pastry blender or your hands, cut the butter in the flour mixture until it resembles coarse crumbs. Using a ¼ c measuring cup, loosely scoop the streusel topping into the cup and press down on each scone.
Bake for 15-20 minutes, or until tops of scones are golden brown. Remove from oven and cool on rack. Scones taste best the day they are made, but will hold in an air-tight container for up to 2 days.
recipe source: hollybakes.com