Cranberry Drop Scones

Cranberry Drop Scones

Tender and flaky mounds are studded with chewy dried cranberries in this simple scone recipe that comes together in minutes (once all of the ingredients are at room temperature, that is). The scones are light and airy with just enough sweetness to keep yourself from puckering up as you bite into the tart cranberries.

Cranberry drop scones are almost as delicious freshly baked as they are frozen and reheated days later. It’s never a bad idea to have a few on hand for a quick breakfast or afternoon snack, although it’s so easy to prepare that you might as well bake a fresh batch instead.

recipe adapted from Wayne Gisslen’s Professional Baking

Cranberry Drop Scones

makes 12 scones (about 1/4 cup of batter each)

Cranberry Drop Scones Whole Wheat Pastry Flour

Cranberry Drop Scone Ingredients:

Ingredients                  Volume          Ounces          Grams
unsalted butter                   6 tbsp          3             85
granulated sugar                1/3 cup           2.5           71
salt                              1 tsp
large egg yolk                    1

pastry flour                  2 2/3 cup          12            340
baking powder                     4 tsp

whole milk              3/4 cup + 1 tbsp          7            198
dried cranberries               1/2 cup           2             57

Notes:

  • Have all of the ingredients at room temperature before continuing.
  • You can also use whole wheat pastry flour or low-protein all-purpose flour instead of regular pastry flour.

To Prepare the Cranberry Drop Scones:

Preheat Oven    425ºF / 220ºC

Prepare one half-sheet pan or cookie sheet lined with parchment or
a silicone mat.

Mix Dry Ingredients
                Place the flour and baking powder in a container
                with a tight lid. Cover and shake until thoroughly
                mixed.

Mix (Creaming Method)
                In a mixing bowl, cream the butter, sugar, and salt
                just until a thick and sandy paste is formed. Do not
                cream until light and fluffy to prevent the scones from
                flattening and spreading during baking.

                Add the egg yolk and mix until thoroughly incorporated.

                Add the flour and mix vigorously until the creamed
                butter is thoroughly dispersed in the flour. Add
                the milk and mix briefly, just until the flour is
                moistened but still dry in spots.

                Add the dried cranberries and mix just until the dried
                cranberries are evenly distributed, taking care to
                prevent overmixing. The batter should remain lumpy.
Drop            Using a 1/4-cup disher or a measuring cup, drop portions
                on the lined sheet pan or cookie sheet. This recipe will
                produce about 12 scones.

Bake            Bake the scones at 425ºF / 220ºC for 15 to 20 minutes,
                until the scones are well-browned and crisp.

Cranberry Drop Scones on a cooling rack
Freshly baked white and whole wheat cranberry drop scones.

To Serve:

Serve warm straight out of the oven.

Storage:

Cranberry drop scones, as with most quick breads, take well to freezing. Let the scones cool completely before storing in an airtight container and freezing.

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16 Responses to “Cranberry Drop Scones”

  1. Rosa says:

    Those dropped scones look really good!

    Cheers,

    Rosa

  2. Manggy says:

    This is what I get for juggling so many US and UK influences– I thought I was going to see pancakes when I clicked on my feed! :P
    Looks delicious– some orange zest in ze butter would also be great!

  3. Peter says:

    Ummm, had some scones on the weekend…wish they were yours!

  4. Caitlin says:

    I do so love scones. So tasty, and cranberries are perfect for the season.

  5. Christina says:

    It’s amazing how the flakiness is still there when the butter was creamed instead of cutting the butter in. But what I really like is that the scones are dropped instead of pressed out and cut into shapes.

  6. Soma says:

    I like that unruly shapes! i should really get inspired by your baking:-)

  7. kat says:

    These sound perfect to have in the freezer for my Christmas guests

  8. Caroline says:

    I like that these scones are dropped (?) since I always make a mess with pressed ones. I bet these will go great with some kalamansi curd I just made.

  9. Joy the Baker says:

    These scones look like they have the perfect bit of crunch on top. Absolutely lovely!

  10. Life Chef says:

    These look fantastic and I love that they’re on the small side. Have you tried this same recipe with savory ingredients? Rosemary and black pepper comes to mind. Might be worth a shot!

  11. maris says:

    I love scones! These look perfect since they’re mini you could have more than one guiltlessly!

  12. noobcook says:

    so yummy looking… I wanna dip them in milk for teatime =)

  13. Y says:

    Those remind me of rock cakes. I do love a good fruit-studded rock cake.

  14. Joelen says:

    These looks delicious! What a great treat to enjoy with a warm drink this winter!

  15. Soraya Hakimi says:

    Lovely stuff! I travelled to Britain this summer and had some afternoon tea with scones , and it was absolutely delicious I thought I’d make my own last week. I might have deviated from the norm maybe – I found a internet site of random scone recipes here and made 6 different kinds! My friends were so happy when I invited them round for tea and scones. Terrific fun!

  16. medicinal plants says:

    Yahoo results…

    While searching Yahoo I discovered this page in the results and I didn’t think it fit…

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