Cranberry Scones Recipe From Peter Ireland | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
8 scones
Ingredients
  • ½ cup water
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • ½ cup dried cranberries
  • Finely grated zest of ½ medium orange
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, cut into small cubes
  • 1 cup buttermilk
  • ¼ cup heavy cream
Directions
  1. Preheat the oven to 350°. In a small saucepan set over medium-high heat, add the water and ½ cup of the sugar and bring to a simmer, stirring until the sugar is dissolved. In a medium bowl, add the cranberries. Pour the hot sugar-water mixture over the cranberries and soak for 10 minutes. Strain the cranberries through a fine-mesh sieve, saving the simple syrup for another use. Transfer the strained cranberries to a small bowl. Stir in the orange zest.
  2. In a large bowl, sift together the flour, ½ cup of the sugar, the baking powder and baking soda. Stir in the salt, then use your fingers or a pastry cutter to work the butter into the flour mixture until there are no pieces larger than the size of a small pea. Pour in the buttermilk and use a rubber spatula to fold the mixture together until just incorporated and there are no more dry spots in the dough. Lightly flour a work surface and turn the scone dough out onto the work surface. Use your hands to gently mix in the plumped cranberries and form the dough into a 2-inch-thick disk. Use a knife or pastry cutter to cut the dough into 8 equal triangles.
  3. Use a pastry brush to lightly coat the scones with the heavy cream and sprinkle with the remaining 1 tablespoon of sugar. Transfer the scones to a parchment-paper-lined baking sheet and bake until the scones are golden and cooked through, 22 to 25 minutes.
  4. Transfer the scones to a wire rack and set aside to cool slightly before serving warm or at room temperature.