Scones are easy to make and are the right cross between muffins and biscotti. Scones are not too soft, too hard, too sweet, or too savory. They have just the right amount of buttery flavor and work great with all kinds of add-ins like chocolate chips, nuts, and, our favorite, cranberries.
If all this isn’t enough reason to LOVE scones, there’s another reason. Scones pair perfectly with Epicurean Butter’s sweet finishing butter flavors.
Whether you make a batch of scones for brunch guests, breakfast in bed for mom, or just an ordinary treat, we highly recommend this recipe, especially if you top it with our Maple Syrup Butter.
Cranberry Scone Recipe
2 cup all-purpose flour
3 tsp baking powder
1/4 tsp salt
1/3 cup sugar
1/2 cup unsalted butter, frozen*
1/4 cup whole milk
1 tsp vanilla extract
1/2 cup dried cranberries
*If you want to use Epicurean Butter in lieu of unsalted butter, reduce salt by at least half.
Preheat oven to 400 degrees. Combine flour, baking powder, salt, and sugar in large mixing bowl. Using a cheese grater or knife, cut in butter and stir until mixture appears evenly lumpy (careful not to overmix). Combine milk, egg, and vanilla in a small bowl then pour over flour mixture. Stir 8-10 times until mixture is mostly moist. Fold in cranberries.
Sprinkle flour on cutting board and form scone mixture into a circle about 1/2 inch thick. Cut into triangles and move to greased sheet pan.
Bake for 12-15 minutes Move to cooling rack and enjoy right away.
A lot of other scone recipes call for a sprinkling of granulated sugar or a sugary glaze on top of the scones. We would never discourage your from a glaze but found the melty Maple Syrup butter was enough sweetness.