Apple-Cranberry Scones
Serves: 10
  • 2½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground mace
  • ¼ cup plus 2 tablespoons cold unsalted butter, cubed
  • 1 cup diced peeled Gala apple
  • ½ cup chopped frozen cranberries
  • ¾ cup plus 3 tablespoons cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • Garnish: additional granulated sugar
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and mace. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add apple and cranberries, stirring well.
  3. In a small bowl, stir together cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a 2¼-inch fluted round cutter, cut 10 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Sprinkle tops of scones with additional sugar, if desired.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean 18 to 20 minutes. Serve warm.
Recipe by TeaTime Magazine at