How to Make Cranberry Almond Scones
These Cranberry Almond Scones are tender, buttery, and filled with sweet-tart cranberries and plenty of almond flavor. Sliced almonds on top add a little crunch, while a simple drizzle of icing and a dusting of powdered sugar make them extra special.
Ingredients
- 2 1/2 cups all-purpose flour, plus 3 tablespoons
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 large egg
- 1 teaspooon almond extract
- 1 cup whole milk
- 1 1/2 cups fresh cranberries
- 3/4 cup sliced almonds, of which 1/4 cup goes on top
glaze icing
- 1 cup powdered sugar
- 1-2 tablespoons water
- food coloring
Instructions
- Preheat oven 400 degrees
- In a food processor, add flour, sugar, baking powder, salt, and butter. Pulse until coarse crumbles, then transfer to larage bowl.
- Beat egg with milk and add almond extract to flour mixture and stir together (or use dough hook)
- Toss cranberries with 3 tablespoons flour, then add to a large bowl with almonds and blend. The dough will be very sticky.
- Flour your work surface well, pour batter out sprinkle with more flour, and fold together until blended.
- Form a smooth shape 1 inch thick. Cut with round cookie/biscuit cutter or cut into triangles.
- Place on silicone mat or parchment-lined baking sheet. Add the remaining ¼ cup sliced almonds to the tops of the scones. Bake for 15 minutes, until lightly golden.
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