These Cranberry Scones are really delicious! They are moist and are perfect for a Valentine’s breakfast. Plus, it doesn’t take a lot of time to whip them together and place in the oven. My husband asks me to make these all of the time. To make these for Valentine’s Day, use a heart shape cookie cutter to cut out the dough, and use pink frosting on top. Here’s how to make them:
| Cranberry Scones (A Perfect Valentine's Breakfast) | Print |
Ingredients
- CRANBERRY SCONES:
- 2 cups all-purpose flour
- ⅓ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 Tablespoons butter, frozen
- ½ cup dried cranberries
- ½ cup sour cream
- 1 large egg
- ICING:
- 1 cup powdered sugar
- 2 Tablespoons butter, melted
- ½ teaspoon vanilla
- 1-2 Tablespoons milk
- red food coloring (optional)
Instructions
- Preheat oven to 400 degrees.
- In a mixing bowl, mix the flour, sugar, baking powder, baking soda and salt. Grate frozen butter into flour mixture using the large holes of a grater. Then use the mixer to mix in the butter. Add in cranberries.
- In a small bowl, combine the sour cream and egg until smooth. Stir sour cream mixture into flour mixture until dough forms.
- Gather the dough into a ball and place on a lightly floured surface. Use a rolling pin to flatten the dough into 7- to 8-inch circle about ¾-inch thick. Sprinkle with 1 teaspoon of sugar.
- Use a heart-shape cookie cutter to cut out dough or use a sharp knife to cut into 8 triangles. Place cut out dough about one inch apart on a cookie sheet lined with parchment paper. Bake 15 to 17 minutes. Allow to Cool
- To make icing, mix together the powdered sugar, melted butter, vanilla and milk. Add 1-2 drops of red food coloring. Place icing in a plastic bag and seal. Clip a tiny portion of the bag off a bottom corner and pipe icing onto scones.
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