Warm, flavorful, delicious… this recipe for Cranberry Almond Scones is a perfect breakfast, brunch, or anytime treat!
I’ve never been a huge fan of scones.
Seems like a funny way to start a post with a scone recipe…
But I think I discovered the two key elements to delicious scones… they need to be fresh, and warm!
This recipe produces delicious, classic scones I think you just might fall in love with!
My girls loved them for breakfast, and for an afternoon snack, and are just waiting for me to make another batch!
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I was inspired to give scones a try after enjoying some utterly delicious mini scones as part of afternoon tea on my recent Princess Cruise.
I was reminded by Princess Cruises the perfect way to enjoy scones… they should be fresh, warm and served with a delicious spread.
Princess serve’s theirs with jam and clotted cream, which is the perfect combo!
At home, you can try them with butter, jam, lemon curd or your choice or spread.
These classic scones are lightly sweetened biscuit-like dough that can be adjusted with a variety of mix-ins.
I chose cranberries and almonds, but feel free to swap those out for mini chocolate chips, most any combo of dried fruit, nuts, citrus zest of your choice… the options are endless!
How to Make Cranberry Almond Scones
Cranberry Almond Scones
- 2 3/4 cups flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup Challenge unsalted butter 1 stick, cold
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup whole milk or low-fat milk with a bit of heavy cream added
- 1 cup chopped dried cranberries
- 1/2 cup sliced almonds
- 1-2 tablespoons milk or heavy cream - for brushing tops before baking
- In the bowl of an electric mixer, add flour, sugar, salt and baking powder. Stir together just to combine.
- Chop cold butter into small pieces, then add to mixer and blend until the butter is broken down into very small pieces, and the mixture is crumbly.
- Add eggs, one at a time (while mixing). Then add vanilla extract, almond extract and milk. Blend until just combined.
- Mix in dried cranberries and most of the sliced almonds, reserving a few for the tops of the scones.
- Sprinkle a bit of flour on a work surface, and scoop the dough onto your work surface, then press together with your hands to create one large ball of dough. Roll around in the flour so that the dough has a very light coating of flour.
- Press down ball of dough onto your work surface, and create a large circle of dough, about 3/4"-1" tall.
- Cut the circle of dough as you would a large pizza, creating 8 even triangles.
- Place triangles on a baking sheet line with parchment paper.
- Using a pastry brush, lightly brush the tops of each triangle with milk or heavy cream. Add a few extra sliced almonds, if desired.
- Place entire baking sheet in the freezer and freeze unbaked scones about 30 minutes.
- While the scones are chilling, preheat oven to 400°F.
- Bake scones for 18-20 minutes, until the edges are golden brown and they appear baked in the center.
- Cool slightly, then enjoy!
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Disclosure – I’m sharing this post in partnership with Princess Cruises. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.