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Fresh Cranberry Scones with toasted almonds, orange zest, and a white chocolate drizzle is a perfect breakfast pastry to enjoy any day of the week!
Typically when fresh cranberries are available in stores, people tend to think of cranberry sauce. And rightly so! Fresh cranberry sauce is amazing, especially this Fresh Cranberry Sauce with Cinnamon and Orange (I could be biased though)! However, have you ever thought of using these beautiful tart fresh cranberries in scones? The result is amazing when paired with toasted almonds and orange zest. The best part is the white chocolate drizzle… for sure.
What is a scone?
A scone, according to The Deluxe Food Lover’s Companion, is “a Scottish quick bread.” (a quick bread is a bread made without yeast) Traditionally scones were made using oats and baked on a griddle. Quite different than the scones we see today. Today, scones are made with flour and baked in the oven. Scones can be sweet or savory and are often enjoyed for breakfast, and if you do tea time, for tea. Short and sweet, scones are cousins to the biscuit we smother with gravy during weekend brunch.
I often forget that scones are a breakfast item, but they are such a fantastic breakfast pastry that should be included in the weekend brunch rotation.
How to Make Cranberry Scones
The method of making scones is very similar to making biscuits, hence cousins. You first start off with your dry ingredients, whisked together, in a bowl. Then add your butter, cutting it with either a pastry cutter or a fork. Next, add the liquid until everything comes together in a dough ball. Voila! Super simple.
With the addition of fresh cranberries, orange zest, and toasted almonds, in these scones, adding them to the dough is super simple. I add my orange zest with the butter and buttermilk; this allows me to break up the zest and get it evenly distributed throughout the scone dough. The cranberries and almonds are added at the end of mixing so that the color from the cranberries doesn’t bleed into the dough. As you work with the shaping of the dough, if you see that almonds and cranberries pop out, just press them back into the dough with your finger.
Shaping and Baking the Scones
Shaping scones are super easy to do as they’re more of a rustic looking breakfast pastry. The easiest way to shape the scones is to place the dough on a clean counter, doesn’t need to be floured, and rolled out to about ¼” thick circle. Then take a knife and cut the circle into 8 equal triangle pieces. Voila! I told you it was easy peasy.
To bake the scones, I just place mine on a silicone mat lined baking sheet, leaving some room in between the scones to allow for spreading. Baking the scones at 400 degrees allows the scones to bake quickly and leaves a gorgeous golden brown crust on top, while still leaving a moist inside.
After the scones are done baking, I cool them on a wire rack for a few minutes and then drizzle melted white chocolate on top. Shut up. The scones are not complete without the white chocolate, believe me.
I hope that you found this scone recipe easy to follow and the scones just as delicious! Once you make scones for the first time, you’ll be adding them to your breakfast rotations.
Fresh Cranberry Scones with toasted almonds, orange zest and a white chocolate drizzle is a perfect breakfast pastry to enjoy any day of the week!
- 8 ounces all-purpose flour
- .75 ounces sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ounce butter cold
- 1 egg yolk
- 5.5 ounce buttermilk
- 3 ounce fresh cranberries rough chopped
- 3 ounces toasted almonds
- 1 orange zested
- ½ cup white chocolate chips
Place a medium sized mixing bowl in the freezer and cool for at least 30 minutes. Sift together dry ingredients in a small bowl. Cube up cold butter into small cubes.
Once mixing bowl has cooled, place dry ingredients in bowl and fit stand mixer with paddle attachment. Begin beating dry ingredients with the paddle attachment at a low speed, adding egg yolk, orange zest, and cold butter cubes slowly. Mix until the dough just comes together and small pebbles of dough have formed.
If not using a stand mixer, create a well with the dry ingredients and place butter, orange zest, and egg yolk in the well. Use a pastry cutter, or fork, to cut butter into dry ingredients. Continue to cut butter into dry ingredients until just combined and small pebbles have formed.
Add chopped fresh cranberries and toasted almonds to the dough and mix until well combined. Some of the cranberries and almonds will fall out of the dough when shaping, feel free to press them back into the top of the dough.
Preheat oven to 400 degrees. On a clean surface, place dough and gently press into a circle, about 10” across. Using a knife, cut the circle into 8 pieces. Line a sheet pan with either parchment paper or a silicone baking mat and place cut scones on the baking sheet.
Bake scones in the oven for about 12-15 minutes, there will be some spreading so make sure to leave some room in between scones on the baking sheet. When scones are done baking, remove from baking sheet and cool on wire rack.
In a small bowl, heat up white chocolate chips until completely melted. Scrape melted white chocolate into a plastic baggy and cut the tip. Drizzle white chocolate over scones for garnish.