I share today’s recipe with you with a double purpose, for one, I have been making these scones for over a year and they are heavenly. There is no better way to start-off your holiday baking than with a batch of these super easy and comforting scones (not to mention they are great to have in the freezer for unexpected guests’).
The second reason is for Annie, the amazing lady behind Annie’s Eats and the original source of these scones I am sharing with you today. You see, Annie suffered an incredible loss last week – her father, at the age of 59, was taken from her and her family suddenly and tragically. I cannot even begin to imagine the pain and grief she has been going through this past week and a half, and I can do nothing but give her my strength from afar. A bunch of us fellow blogging friends wanted to show our support for Annie and her family during this difficult time, and what better idea than to share some comforting recipes that we wish we could bring to her.
Annie - these scones and this post are for you. Thank you for all the inspiration over the years, and for your dedication to our food blogging community. Please know that we are here to support you during this difficult time, even though we know you are strong and will get through it. Your Dad sounds like he was an amazing man, and will be missed in person, but know he will always be with you in spirit and in your memories.
Annie’s Cranberry Scone
Yield: 12 scones small scones or 6 large
Prep Time: 15 minutes
Cook Time: 15 – 20 minutes
- 1.5 TBSP grated lemon zest
- 2½ cups all-purpose flour
- ½ cup plus 3 TBSP sugar, divided
- 1 TBSP baking powder
- ½ tsp. salt
- 6 TBSP cold unsalted butter, cut into small pieces
- 1.5 cups of cranberries, coarsely chopped (fresh or frozen)
- 1 large egg
- 1 large egg yolk
- 1 cup cream (I use 18%)
- Additional sugar for sprinkling
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicon baking mat.
Using a KitchenAid standmixer or by hand, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt. Mix briefly to blend. Add in the cold butter pieces and mix on medium-high speed until the mixture resembles coarse meal and the butter pieces are no larger than peas.
In a small bowl, toss together the cranberries and the 3 TBSP of sugar. Add these to the flour mixture above.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend. Add the liquid ingredients to the standmixer with the dry ingredients and stir gently over low speed, just until all the dry ingredients are moistened. Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
There are many ways to shape scones, so do as you please. I use my hands and simply scoop up some of the dough, place it onto the cookie sheet, and pat down gently to create 1-inch thick rounds. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.* Top each scone with a sprinkle of sugar.
Bake in the preheated oven until light golden brown, about 15-20 minutes. Remove immediately and enjoy. Or, place in an air-tight container for enjoyment later. If you are having them the next day, I enjoy toasting theme for a minute or two, just to get them crispy again.
Recipe from Annie’s Eats – Thank You Annie.
*ANNIE’S NOTE RE: FREEZING: To freeze before baking, flash freeze at the point above where you see the ” * “. Place the baking sheet with the shaped scones into the freezer and chill until frozen. Transfer to a freezer-safe plastic bag and store until ready to bake. If baking from the freezer, add approximately 5 minutes to the original baking time