Description
Delicious scones with the tartness of cranberries and the crunch of almonds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup chopped almonds
- 1 cup dried cranberries
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add cold butter and mix until crumbly.
- Stir in almonds and cranberries.
- In another bowl, whisk cream, egg, and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined.
- Turn the dough onto a floured surface and knead gently.
- Shape into a disk and cut into wedges.
- Place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until golden brown.
Notes
- Serve warm with butter.
- Store leftovers in an airtight container.
- Can substitute walnuts for almonds if desired.
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Cranberry, Almond, Scones, Breakfast, Baking