Cranberry Scone Recipe
Anyone who bakes a lot like I do can tell you that the quality of your ingredients are one of the most important factors. And no matter what you are baking; bread, a cake, cupcakes or cranberry scones, your largest ingredient is flour.
You should buy the very best ingredients that you can afford.
- Milled from hard white spring wheat, rather than traditional red wheat.
- Makes lighter-colored, milder-tasting baked goods.
- Perfect for cookies, bars, bread, muffins, pancakes… all your favorite baked goods.
- Use as you would traditional whole wheat flour.
It's the recipe I planned to try but when my box of goodies arrived and I started flipping through the latest catalog and I found a recipe for Scone Nibbles.
So I decide to make cranberry scones instead.
How to make King Arthur Cranberry Scones
Inspired and adapted from King Arthur Flour Scone Nibbles recipe in the late summer 2010 Catalog
- 2 ¾ cup King Arthur White Whole Wheat Flour
- ⅓ cup sugar
- ¾ tsp sea salt
- 1 tbs baking powder
- ½ cup milk
- 2 eggs
- ½ cup sour cream
- 1 tsp Fiori Di Sicilia flavoring
- 1 cup King Arthur Orange-Flavored Dried Cranberries
- Sift all dry ingredients into a small bowl, add cranberries. Stir in cranberries being sure to break up any clumps of cranberries and set aside.
- Whisk milk and eggs in a large bowl, add sour cream and whisk until smooth. Add Fiori Di Sicilia flavoring.
- Pour the dry ingredients into the large bowl of milk, egg and sour cream mixture. Gently fold until combined. Dough will be sticky.
- Pour out onto a heavily floured surface. Gently pat dough into a rectangle that is about an inch thick.
- Cut down the center with a floured knife. Cut across dough into rectangles. Dip your knife into flour with each cut. You should get about 12 rectangles.
- Pick each rectangle up with a spatula and place on a cookie sheet covered with parchment paper or a silicone baking mat.
- Chill in freezer about 30 minutes.
- Bake at 425 for 12 to 15 minutes.
Print the Cranberry Scone Recipe below
King Arthur Flour and Cranberry Scone Recipe
Ingredients
- 2 ¾ cup King Arthur White Whole Wheat Flour
- ⅓ cup sugar
- ¾ tsp sea salt
- 1 tbs baking powder
- ½ cup milk
- 2 eggs
- ½ cup sour cream
- 1 tsp Fiori Di Sicilia flavoring
- 1 cup King Arthur Orange-Flavored Dried Cranberries
Glaze
- 1 cup powdered sugar
- 1 tablespoon water
- ½ teaspoon vanilla extract
Instructions
- Sift all dry ingredients into a small bowl, add cranberries. Stir in cranberries being sure to break up any clumps of cranberries and set aside.
- Whisk milk and eggs in a large bowl, add sour cream and whisk until smooth. Add Fiori Di Sicilia flavoring.
- Pour the dry ingredients into the large bowl of milk, egg and sour cream mixture. Gently fold until combined. Dough will be sticky.
- Pour out onto a heavily floured surface. Gently pat dough into a rectangle that is about an inch thick.
- Cut down the center with a floured knife. Cut across dough into rectangles. Dip your knife into flour with each cut. You should get about 12 rectangles.
- Pick each rectangle up with a spatula and place on a cookie sheet covered with parchment paper or a silicone baking mat.
- Chill in freezer about 30 minutes.
- Bake at 425 for 12 to 15 minutes.
- Mix together glaze ingredients in a bowl and drizzle over cooled scones. Allow to set before serving.
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I'd like to try the English Muffin & Crumpet Rings
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