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Almond Cranberry Scones – Airy and light with pockets of almond deliciousness, these are the perfect lightly sweet scones terrific served for brunch or breakfast.
I’ve mentioned before that I’m a big fan of Food 52. Food 52 sends out email posts a few times a week and I always find enticing recipes and reviews of gorgeous kitchen tools that make me want to whip out the credit card. When I read about a recipe by Judith Rae for Almond Scones I knew I’d have to make them one day. Then to seal the deal, Monica, from Playing with Flour, posted these scones and turned them into peach shortcakes – which was totally brilliant! I couldn’t stand it any longer – so I popped my almond paste in the freezer and grabbed a bag of fresh cranberries and boy am I happy with the results!
Almond extract is one of those flavors I can’t get enough of. In fact … I feel a little rush of excitement when I open the bottle and take a whiff of that amazing extract. It’s pure love!
These cranberry scones are made with almond paste, almond extract and topped with sliced almonds.
Is it almond overload? Not at all. The cranberries compliment the almond flavor and don’t overpower the scone. The almond paste is frozen then grated on the large whole side of a box grater. This method creates a wonderful soft, fluffy crumb with bursts of almond flavor.
Cold butter is cut into the flour mixture, then the grated almond paste is folded in. Buttermilk, an egg and almond extract are blended together then added to create a tender dough.
To be more seasonally festive, and to use up my cranberries before they spoil, I folded in a heaping 1/2 cup of fresh ripe cranberries.
The cranberry scones are cut into 2 1/2 inch rounds then brushed with a water and egg mixture.
Topped with sliced almonds and generously sprinkled with coarse sugar they are then baked for about 20 minutes.
The almond cranberry scones are not overly sweet so be generous with the sugar topping. The flavor is truly amazing.
Fresh, tart cranberries are just enough to add a layer of flavor without overpowering the almond party.
The perfect holiday treat for brunch or breakfast!
A must make with your fresh cranberries. Enjoy!
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Light and airy, perfectly moist and sweet and great for a special breakfast or brunch during the holidays!
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 8 tablespoons cold unsalted butter, cut into small pieces
- 7 ounces almond paste, frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater
- 1 cup buttermilk, well shaken
- 1 teaspoon almond extract
- 1/2 heaping cup fresh cranberries, whole small or cut larger cranberries in half
- 1 egg
- 1 egg mixed with 1 teaspoon cold water for brushing on top
- Coarse sugar for topping
- Sliced almonds for topping
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
- Using a pastry blender cut in the cold butter until the mixture resembles coarse meal with some larger pea size chunks of butter still remaining.
- Fold in the grated almond paste using a rubber spatula.
- In a large measuring cup combine the buttermilk, almond extract and 1 egg. Blend with a small whisk until combined.
- Add the buttermilk mixture to the flour and butter mixture. Fold together using the spatula until a dough starts to come together. Do not over mix.
- Turn the dough out onto a floured work surface and knead gently to combine. Press the dough out and sprinkle the cranberries on top. Fold the dough over a few times to incorporate the cranberries.
- Press the dough into a 3/4 inch thick round and cut into scones using a 2 1/2 inch biscuit cutter.
- Place the scones 2 inches apart on a large baking sheet lined with parchment paper.
- Brush each scone with the egg and water mixture. Sprinkle with coarse sugar, then sliced almonds, then a little more coarse sugar.
- Bake for 20 minutes or until golden brown.
- Remove to a wire rack to cool.
Inspired by a recipe from Judith Rae, posted on Food 52
Here are a few more recipes you might also enjoy:
Cranberry Orange Muffins – made with tart cranberries, fresh squeezed orange juice and bright orange zest folded into a wonderfully moist, rich sour cream batter. Click HERE to get the recipe.
Cranberry Almond Breakfast Cake ~ Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake. Click HERE to get the recipe.
Thanks so much for stopping by! Tricia