This morning, the Cake Duchess posted a recipe for scones that featured these beautiful little berries and I knew I just had to whip up a batch with the rest of my cranberries!
The scones turned out SO GOOD. Seriously. Warm, fresh from the oven with a little butter on them. Almost too good to eat! They are tart, yet sweet… full of beautiful color and flavor with a crispy sugar crust.
I will definitely be making these again!
Clementine Cranberry Scones
makes 6 large scones
2 cups flour
1/4 cup sugar
2 tsp baking powder
1 1/2 tsp ground ginger
1/2 tsp salt
zest of 3 Clementine oranges, about 2-3 tsp
1/2 cup unsalted butter, chilled and cubed
1 cup chopped fresh cranberries
1 tsp vanilla extract
8-10 tbsp milk, divided
1 tbsp sugar (use turbinado if you have it)
- Preheat oven to 400 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
- In a large bowl, whisk together flour, sugar, baking powder, ginger, orange zest, and salt
- Add cubed butter to flour mixture. Using a fork, press butter into the flour mixture against the side of the bowl. The goal here is to create a very dry dough where the butter is in small pieces, not chunks… coarse like.
- Add the cranberries and stir with a wooden spoon to combine.
- In a small measuring cup, mix together 5 tbsp of the milk and the vanilla together. Add milk to the flour mixture and combine.
- Add 3-5 more tbsp of milk at a time until the mixture forms a dough and no dry ingredients remain.
- Move the dough to your cookie sheet and flatten into a round circle about 1 1/2 inches thick. Cut it into 6 equal triangles with a sharp knife, and space evenly across sheet.
- Brush the scones with a tablespoon of milk and sprinkle generously with sugar.
- Bake for 20-22 minutes or until tops of scones brown. Watch carefully you don’t want them to burn!
- Remove to a wire rack to cool… or you could smear them with butter and eat warm! YUM!
Recipe adapted from: Cake Duchess