Yesterday, because the outside temperature had plummeted to 56°F, and because I found some early-season apples at my local orchard, I made a batch of Apple-Cranberry Scones. These autumn tea-time treats are moist, tender, colorful, and…well, I hope that you will give them a try! Here’s the recipe:
Click the “play” arrow to watch me make a batch of Apple-Cranberry Scones, and serve them (to myself) for Afternoon Tea. Then scroll down for the step-by-step and printable recipes. Hungry for more? Get my email updates and/or subscribe to my YouTube channel.
Ingredients for Apple-Cranberry Scones
2 medium-size, early-season apples, such as ‘Gala’
50 grams (1/2 cup) FROZEN cranberries
377 grams (2 1/2 cups scooped-and-leveled) all-purpose flour
75 grams (1/3 cup) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
113 grams (1/2 cup) cold, diced butter (I used salted butter here, but you don’t have to)
225 ml (1 cup) heavy cream
1/2 teaspoon pure vanilla extract
To start center the oven rack and preheat the oven to 375°F. Then peel and dice the apples, and then set them aside.
Next, chop up the frozen cranberries, and set them aside. (Frozen cranberries do not require advance cooking; they soften up as they thaw.)
In the bowl of a standing mixer (or in any large bowl if you are mixing by hand), whisk together the flour, sugar, baking powder, and salt.
Affix the paddle attachment to the mixer. Scatter the cold butter over the flour mixture, and then run the machine at low speed until the butter is cut into the flour — 2-3 minutes. (If mixing by hand, use your fingers to rub the butter and flour together until the mixture resembles coarse crumbs.)
Add the apples and cranberries, and mix at low speed until they are incorporated — about 30 seconds.
In a small bowl or glass measure, stir together the cream and vanilla extract. Add the cream mixture to the flour mixture, and beat at low to medium-low speed just until a dough comes together — about 1 minute.
Tip the dough onto a lightly-floured work surface. Knead 3 or 4 times to insure that any dry bits of flour are incorporated into the dough. Then roll the dough into 1-inch-thick circle.
Using a floured, fluted 2 1/4-inch biscuit cutter, cut 10-12 scones from dough, re-rolling scraps as necessary. Put the scones on a parchment-lined baking sheet, spacing them roughly 2 inches apart. (Watch video up top for tips on cutting out scones.)
To make the scones extra-yummy, sprinkle their tops with granulated sugar.
Bake the scones on the center rack of a preheated 375°F oven until they puff and color slightly — 18-20 minutes. Cool briefly on a wire rack.
These Apple-Cranberry Scones are delicious at any time of the year. I find them particularly pleasing when they are served warm on an autumn afternoon. You can top the split scones with soft butter or clotted cream if you like, but I honestly feel they need no topping whatsoever! Click here to see more recipes for Afternoon Tea.
- 377 grams (about 2 1/2 cups scooped-and-leveled) all-purpose flour
- 1/3 cup (75g) granulated sugar (plus extra for sprinkling)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113g) cold, diced butter (salted or unsalted)
- 1 cup (100g) diced red rhubarb, plus extra pieces for "studding" the scones
- 1 cup (225ml) heavy cream
- 1/2 teaspoon pure vanilla extract
- Granulated sugar or Demerara sugar
- Center the oven rack and preheat the oven to 375°F. Outfit an electric mixer with the paddle attachment.
- In the bowl of the electric mixer, whisk or stir together the flour, sugar, baking powder, and salt. Add the cold butter, and mix, at low speed, until the mixture resembles coarse crumbs -- 2-3 minutes.
- Add the cream and the vanilla to the flour mixture, and beat at low to medium-low speed until a dough comes together -- about 1 minute. Add the rhubarb, and mix at low speed just until it is incorporated.
- Turn the dough onto a lightly-floured work surface, and knead it 3 or 4 times to insure that any stray bits of flour are incorporated. Roll dough into a 1-inch-thick circle. Using a floured, fluted biscuit cutter, punch out 10-12 scones, re-rolling scraps as needed. Put the scones on a parchment-lined baking sheet, spacing them about 2 inches apart. "Stud" the tops with extra diced rhubarb (2 or 3 pieces per scone.) Sprinkle tops with either granulated or Demerara sugar.
- Bake in the preheated oven until the scones puff and color lightly -- 25-30 minutes. Cool briefly on a wire rack. Serve warm or cold, with or without softened butter or clotted cream.