Cranberry Holiday Breakfast Scones

Looking for a little something festive to whip up on Thanksgiving morning before diving into your holiday meal prep? These Cranberry Scones are delightful little treats that are buttery, crumbly and offer the perfect tartness with the cranberries! I tried out this recipe this past weekend and the 8 scones this makes were gobbled up (no Thanksgiving pun intended) pretty quickly! If you have a crowd I’d suggest a second batch or saving these little treasures for the early morning risers (aka kitchen helpers)! 

Cranberry Holiday Breakfast Scones
Yields 8
These Cranberry Scones are delightful little treats that are buttery, crumbly and offer the perfect tartness with the cranberries!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 2 cups all-purpose flour, plus more for work surface
  2. 5 tablespoons sugar, plus 1 tablespoon for topping
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 6 tablespoons chilled unsalted butter, cut into small pieces
  6. 2/3 cup (plus 1 tablespoon) half-and-half (you might need to add a little more if the mixture is too dry)
  7. 1 cup whole cranberries
Instructions
  1. Preheat oven to 425 degrees.
  2. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  3. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet lined with parchment paper, 2 inches apart.
  4. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.
Adapted from Martha Stewart
Adapted from Martha Stewart
Treats, Sweets, and Savories http://treatssweetsandsavories.com/