These toothsome Vanilla-Cranberry Scones make a delightful addition to a simple teatime or afternoon tea for Valentine’s Day.
Vanilla-Cranberry Scones
Serves: approximately 13
Ingredients
- 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
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Brush tops of scones with remaining 1 tablespoon cream, and sprinkle with sanding sugar.
- 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.
Notes
*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.
**If fresh cranberries are not available, frozen cranberries (thawed and patted dry) can be used.
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