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Cranberry Rosemary Scones

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A delightful blend of tart cranberries and aromatic rosemary, these scones are perfect for breakfast, brunch, or as a cozy snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup fresh cranberries, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter and cut into the mixture until it resembles coarse crumbs.
  4. Stir in the chopped cranberries and rosemary gently.
  5. In another bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry mixture and combine gently.
  7. Turn the dough out onto a floured surface and knead gently for about 30 seconds.
  8. Pat the dough into a 1-inch thick circle and slice into wedges or use a biscuit cutter.
  9. Place on a baking sheet and bake for 15-20 minutes until golden brown.
  10. Cool for a few minutes before transferring to a wire rack and enjoy warm.

Notes

Ensure your butter is cold for fluffy, flaky scones. You can refrigerate the dough overnight before baking.

Nutrition

Find it online: https://us.recipesfood.org/cranberry-rosemary-scones/

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