Almond Cranberry Scones

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5 from 9 votes

Light and airy, perfectly moist and sweet and great for a special breakfast or brunch during the holidays!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast Sweet Bread, Scones

Cuisine: American

Keyword: almonds, cranberry, scones

Servings: -18 Scones

Calories: 249kcal

Author: Tricia

Ingredients

3 ½ cups all-purpose flour
½ cup granulated sugar
½ teaspoon salt
1 tablespoon baking powder
½ 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
½ 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

Instructions

Preheat oven to 400°F. 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 ¾ inch thick round and cut into scones using a 2 ½ 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.

Notes

Inspired by a recipe from Judith Rae, posted on Food 52

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition