Cranberry Scones

Tart, jewel-like cranberries absolutely shine in these festive cranberry scones! Cranberries are used in two ways to maximize that bright flavor and ruby color: Dried cranberries are folded into the dough and the juice is reduced on the stove for a gorgeous pink glaze. If you still have your mom's pastry cutter in the back of a drawer somewhere, now is the perfect time to use it! It easily works the butter and flour into pea-sized clumps, which is what makes scone recipes extra tender. They make a delicious addition to your Thanksgiving bread basket or equally wonderful as a Christmas morning breakfast treat!  

What type of flour is best for scones?

You don't need any fancy type of flour to bake a great batch of scones. All-purpose flour works perfectly! This pantry staple makes for scones that rise high, but also keep their shape.

Can you make cranberry scones ahead of time?

Yes! Wrap the unbaked scones in plastic wrap and store in the freezer for up to a week. When it comes time to bake 'em, don't thaw the scones; they can be baked from frozen! Just brush the tops with heavy cream and bake, allowing for a few extra minutes in the oven. 

Why do I need cold butter for scones?

Just like biscuits and pie crusts, chilled bits of butter in the dough will melt in the oven, creating steam that makes biscuits and pies flaky and scones wonderfully tender. Be sure not to overwork the butter and flour. If using your hands, try chilling the mixture for 10 minutes before adding the liquid to help the butter firm back up.   

How do you make a powdered sugar glaze?

A powdered sugar glaze usually has just two ingredients: powdered sugar and a liquid like juice, water, or milk. Remember that just a little liquid goes a very long way (about two tablespoons to a cup of powdered sugar). Start with just a little liquid and stir until combined, adding a tiny splash or two if needed until you're happy with the consistency.