If I had to pick one thing I love pairing with tea the most it would definitely have to be scones. Not chocolate. Not cheese. Those crumbly treats are a must for tea time. There are so many different ways you can make scones and I think that’s part of the reason why I love them so much. Whether they are the classic buttermilk scones, chocolate chip scones, lemon poppy seed or cranberry scones I have yet to find one I didn’t experience love at first bite. Nothing really beats a warm bite of a scone and a sip of a hot tea together.
This past winter I definitely went a bit overboard with how often I made them, never sticking to just one type. However, I have a base recipe for scones that I always use and then change up the flavouring ingredients whenever I feel like something different. But, these quick and easy cranberry scones were definitely a favourite for myself and others I served them to (when I decided I shouldn’t hog them all to myself, lol).
What I really love about these particular cranberry scones is that they remain firm but not dry at all. The most important step to this scone recipe is when you cut the butter into the dry ingredients until it resembles a coarse crumble. This does wonders for the inside texture of your scones. One time I just blended the butter in, and the scones came out like cookies. They were still delicious but the inside was not like scones at all.
You can cut the cold butter with a pastry blender but, if you don’t have one don’t worry! I actually prefer using my (washed) hands instead. I think it’s quicker and does a better job.
I have made these scones in various sizes. I used to cut them into 6 pieces, but I found they were rather large scones. So I started to cut them into 12 wedges and thought they were the perfect size. Of course, if you would rather have large scones then feel free to cut it into how many wedges you like! No judging here 😉
The first time I made these cranberry scones glazing them didn’t cross my mind because they were already so tasty. Since I cut the scones into 12 wedges I now leave a few unglazed and the rest drizzled with a vanilla or matcha glaze, which you will find instructions for in the recipe below. But, honestly, these quick and easy scones are worth trying without glaze first.
So let’s get baking and putting that kettle on…
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/3 cup sugar
- 8 tablespoons butter
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1/2 cup dried cranberries
- 1 cup powdered sugar
- 2 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon matcha green tea powder (optional)
- Preheat the oven to 425 degrees Fahrenheit.
- In a large bowl, mix together the flour, salt and baking powder.
- Add in the butter and cut it up with a pastry blender until you the mixture resembles a coarse crumble.
- Stir in the sugar, vanilla extract, milk and dried cranberries until the mixture forms into a dough. It's okay if the dough is a bit crumbly. But if you feel you need more milk or flour, add in a little bit at a time.
- When dough is formed into a ball, place it onto a floured surface and pat it into a circle (1-2 inches thick) making sure to get every little crumb of dough.
- Using a long knife, cut the dough like a piece of pie into 12 wedges and place the wedges on a greased baking sheet.
- Bake in the oven for 15 minutes or until lightly golden brown. Serve warm with a cup of tea - but if you plan to glaze the scones, let them cool on a wire rack first.
- Mix together all of the glaze ingredients (if you just want a vanilla icing, don't mix in the matcha) until the glaze is smooth.
- When the cranberry scones are cooled off, use a spoon to drizzle the glaze on the top of the scones. Let the glaze set for about 20 minutes before serving.
- You can omit the glaze all together if you'd like. These quick and easy cranberry scones are just as delicious without extra sweetness on top!