Cranberry Almond Scones
These cranberry almond scones have a light, flaky texture and sweet filling reminiscent of cherry. An almond glaze makes them extra special!
Servings: 6
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.
Notes
For almond glaze: Stir a tablespoon of milk and 1/8 teaspoon almond extract into 3/4 cup confectioner's sugar. Keep adding milk a little at a time until desired consistency is reached.