Cranberry Scones with Fresh Rosemary
Rosemary is used in all sorts of savory recipes, but not as often in baking. These Cranberry Scones with fresh rosemary make the perfect holiday treat, or cold morning snack when you want a little something extra in your baked goods.
Equipment
- Biscuit Cutter Set (5 Pieces/ Set)
- Organic Dried Cranberries
- Silicone Pastry Brush Set
- Bob's Red Mill Baking Powder
- IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft
- Farberware Classic Wood Rolling Pin
- Baking Trays Half Sheet (2 Pack)
- Diamond Crystal Table Iodized Salt
- King Arthur Flour, 100% Organic All-Purpose Flour Unbleached
- DOMINO GRANULATED PURE CANE WHITE SUGAR
- Food and Baking Scale
- Wooden Bamboo Cooking Utensils Set
Ingredients
- 1 3/4 cups of all-purpose flour cold
- 4 tsp baking powder
- 1/3 cup of white sugar
- 1/8 tsp salt
- 1/2 cup dried cranberries
- 2 tbsp fresh rosemary
- 5 tablespoons unsalted cold butter frozen
- 1/2 cup of milk 2% or whole milk is best
- 1/4 cup of sour cream
- Egg wash 1 egg + 1 tbsp milk or heavy cream
Instructions
- Preheat oven to 400°F.
- Line two baking sheets with parchment paper.
- Combine rosemary, sugar and cranberries in a food processor, giving it a good grind.
- Sift the flour, baking powder and salt into a chilled, large bowl.
- Grate the cold butter into the flour mixture.
- Use your fingers or a pastry blender to combine the flour mixture and butter, creating a crumbly, pea-size mix.
- Whisk in the rosemary cranberry sugar mixture.
- Combine the chilled milk and sour cream in a small bowl.
- Pour wet ingredients into dry ingredients. Stir gently with your fingers or a fork until just combined and dough forms.
- Flour your hands and pour dough out onto a lightly floured surface.
- Flatten the scone dough into a circle or rectangle, about 1/2 inch thick.
- Using a 1-1/2 inch circle cookie cutter (or a champagne glass), cut out about 30 rounds.
- Space dough about 2-3 inches apart on your prepared baking sheets.
- Brush the top of each scone with the egg wash using a pastry brush. (Egg wash =1 egg + 1 tbsp of milk, whisked together)
- Let cranberry scones rest for about 10 minutes.
- Bake the scones for 10-12 minutes, until tops are golden brown. You may need to go to 15 minutes, depending on your oven.
- Serve immediately, as scones are always best warm.
Notes
When going about making this cranberry scone recipe, you need to remember one thing– all ingredients have to be cold. Flour, butter, milk– all cold. You are using Earl Grey tea steeped in milk; make sure it is cold before you add it to your dry ingredients.
What you put into a scone can also effect how they turn out. This is when baking chemistry comes into play. While I use the same base recipe for all of my scones, each has to be altered when adding in fresh lemon, lavender, tea leaves and herbs.