Vanilla-Cranberry Scones
Serves: approximately 13
  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 1 cup plus 3 tablespoons cold heavy whipping cream, divided
  • 2 vanilla beans*, seeds scraped and reserved
  • ¾ cup cranberries**, halved
  • 2 tablespoons sanding 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, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
  3. In a small bowl, stir together 1 cup plus 2 tablespoons cold cream and reserved vanilla bean seeds. Add to flour mixture, stirring with a fork just until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Scatter ⅜ cup cranberries over half of dough. Fold other half of dough over cranberries to enclose them. Lightly roll out dough again to a ¾-inch thickness. Repeat scattering, folding, and rolling process with remaining ⅜ cup cranberries. Using a 2¼-inch fluted round cutter dipped in flour, cut 13 scones from dough, rerolling scraps once. Place scones 2 inches apart on prepared baking sheet.
  5. Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with sanding sugar.
  6. Bake until scones are golden brown and a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool on baking sheet for 5 minutes. Serve warm or at room temperature.
*If vanilla beans are not available, 1 tablespoon vanilla bean paste can be used.

**If fresh cranberries are not available, frozen cranberries (thawed and patted dry) can be used.
Recipe by TeaTime Magazine at