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 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
- 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.
Freshly baked white and whole wheat cranberry drop scones.
Serve warm straight out of the oven.
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.