There’s something about the combination of almonds and cranberries that fascinates me. I experienced it once in a pie, and decided to try again with these cranberry almond scones. To my delight, the same flavor phenomenon took place!
Perhaps it happens because they don’t grow in the same climates. Or because they are both such strong flavors, but very different. I even came up with some verses about it:
I know not if it's real or imagination,
but the fact stands that the combination
of sweet almond and tart cranberry
has a resulting flavor that's nigh unto cherry!
Okay, so I’m not much of a poet. But these cranberry almond scones do taste surprisingly like cherries, as did the “mock cherry pie” I once tasted, which also used this combination.
I suppose tart cherries are the ones used for pies and most preserves. I’ve never eaten one raw, so I don’t know how close the flavor is to cranberries. But why would almonds make cranberries taste like cherries?
It’s beyond my ken, but in a land where cranberries grow and cherries don’t, I’ll take what I can get!
More and more berries
If you follow my blog, you will note that this is the second cranberry scone recipe I’ve posted in as many months. This recipe is very different, I promise! While I was happy with the first cranberry scone recipe, I wanted something a little different this time.
Keep the bright cranberry flavor, but sweeten it more. And make the scones lighter, if possible. I don’t care for dense scones, and the first recipe- while soft and not actually dense- was still not as light as I wanted.
So instead of complementing the cranberries with orange and spice, I opted for the lighter, sweeter pairing with almond. I sugared the cranberries before adding them, to cut their tartness. And I folded the cranberry mixture into the dough at the very end to preserve as much flaky lightness as possible.
The result: a tender, lightly sweet scone with ripples of cherry-flavored fruit filling. They are a little messy to make, and require a light touch, but the end result is definitely worth it. These cranberry almond scones exceeded my expectations!
My husband says that the almond glaze drizzled on top takes these scones to a whole new level! He gave this recipe his approval by eating most of them.
These cranberry almond scones would be perfect for a Valentine’s Day treat, or make them for any other special occasion to surprise your sweetheart.
Method
Preheat your oven. Set the cream cheese out so it can soften a bit. (Set it on the stove while the oven heats for extra warmth.) The butter can stay in the refrigerator, as it should be cold.
Prepare the cranberry filling
If you are using frozen cranberries, make sure they have time to thaw, at least most of the way. Frozen berries won’t take up sugar like fresh ones do, and they will still taste pretty tart in the scones.
Place cranberries and 3 tablespoons sugar in a food processor and whirl for a few seconds until combined. Stir in almond extract.
Make the dough
In a large bowl, combine flour, salt, 2 tablespoons sugar, and baking powder. Mix until thoroughly combined.
Cut the butter into small chunks. Mine are usually about half a tablespoon in size. Cut the cream cheese into smaller pieces as well. These pieces don’t need to be as small, because the cream cheese is (hopefully) softer.
Add the butter and cream cheese to the flour mixture and cut in with a pastry blender or fork until the butter is in roughly pea-sized pieces. You shouldn’t see big chunks of cream cheese at this point.
(If you do, your cream cheese wasn’t soft enough. Next time, try cutting the cream cheese in first, before the butter.)
Stir the egg into the half-n-half, and add to flour mixture. Mix lightly just until combined. Fold in almonds.
Knead & shape the scones
Turn dough out onto a floured board or counter. Knead gently three times. Pat dough out into an oval or rectangle shape about 3/4-inch thick.
Now comes the messy part. Spread the cranberry filling over half of the dough. It will be runny. Fold the other half over top of the filling, pressing down lightly. Fold the dough in half again. Some of the filling will probably fall out. Don’t worry about it.
Pat it out a little and fold one more time. (You can skip this last fold if your dough is falling apart or it looks like it might.)
Pat the dough into a circle 9-10 inches in diameter. With a sharp knife, slice the circle into 6 wedges. Place the scones on a buttered baking sheet, slightly separated so the edges aren’t touching.
Sprinkle sliced almonds on top of each scone. You may also sprinkle sugar on top, if you will not be glazing them later.
Bake the scones for 12-15 minutes, or until the edges are golden. Remove the scones to a wire rack to cool. When they are completely cool, you may glaze them with a thin icing made of powdered sugar, milk or cream, and a few drops of almond extract.
Of course, you don’t have to let them cool all the way, especially if you sprinkled sugar on the tops before baking. Cranberry almond scones are delicious warm from the oven!
Have you seen the combination of cranberries and almonds in any other recipes? Leave a comment below!
Cranberry Almond Scones
Ingredients
- 3/4 cup cranberries
- 5 tbsp sugar divided
- 1/4 tsp almond extract
- 1 3/4 cups flour unbleached
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 2 ounces cream cheese softened slightly
- 3 tbsp butter cold
- 1 egg
- 1/2 cup half and half
- 1/4 cup sliced almonds + more for topping
- extra sugar or almond glaze if desired
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Combine cranberries and 3 tablespoons sugar in a food processor. Pulse for a few seconds until cranberries are chopped. Stir in almond extract.
- In a large mixing bowl, combine flour, 2 tablespoons sugar, salt, and baking powder.
- Cut in cream cheese and butter with a pastry blender until mixture resembles coarse crumbs.
- Whisk the egg into the half and half. Pour into flour mixture and stir just until combined. Fold in sliced almonds.
- Turn dough out onto a floured board. Knead gently three times. Pat dough out to 3/4-inch thickness.
- Spread the cranberry filling over half of the dough. Fold the other half over on top of it. Fold the dough in half again. Pat it out a little and fold in half a third time. Pat into a 9 or 10-inch circle. Cut into 6 wedges with a sharp knife.
- Place scones on a buttered baking sheet, separating them so that the edges are not touching. Top with additional sliced almonds and sugar if desired.
- Bake for 12-15 minutes, until edges are golden. Cool on a wire rack. Drizzle with almond glaze if desired.
Hi, I’m Kimberly! I’m an Alaskan wife and mother who loves simple, old-fashioned living. If you’re looking for country-style recipes from scratch or simple homemaking ideas, pour yourself a cup of tea and join me!