Apple Cranberry Scones

I love apples and cranberries, together or by themselves. Any chance I get I’ll use them in a recipe. These two items alone are a big reason why I love living in New England. Sure you’ll here me say I’m sick of living here for one reason or another but honestly I can’t imagine living anywhere else. Fall in New England has to be my favorite time of year for so many reasons. One being apple season. Last year the apples were amazing, delicious and huge. I’m not sure I’ve ever seen them so big before.

Okay, so it’s not Fall yet not by a long shot but that doesn’t stop me from baking with apples and cranberries. Today was one of those days. I felt the need for something with apples. Last minute I decided to throw some dried cranberries in too. Mmm I love how the apples soften up when baked and how juicy the craisins taste. So delicious.

These mix up to be muffin like. The apples and cranberries give the scones a nice pop of sweetness. The oatmeal adds an unexpected flavor and texture. It’s different. They sort of remind me of the cookies I’ve made but these are more solid, but definitely not in a bad way.

Apple Cranberry Scones

Ingredients:

1 1/2 C flour
3 tbsp sugar
2 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 C butter, cold
1/2 C heavy cream, plus 1 1/2 tbsp
1 egg
1 1/2 C oats
1 C apple
1/2 C dried cranberries

Directions:

Preheat oven to 450. In a food processor, blend flour, sugar, baking powder, salt, cinnamon and butter. Transfer to a large bowl or stand mixer. Toss in oats, apple and cranberries. Mix to combine. Add in egg and 1/2 cup cream. Mix well and scrape sides. Remove from bowl and form a ball on a cookie sheet. Slice into 6 to 8 slices. Brush with remaining cream. Bake for 20 minutes or until golden brown. Transfer to a wire rack to cool.

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2 Responses to “Apple Cranberry Scones”

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    1
    Alicia — November 1, 2014 at 1:17 am

    Are you sure its 450*? I just made these and they lasted about 10 minutes. And the bottoms were getting way too dark. I wonder if you meant 350* for 20 mins?

    • Rachel — November 1st, 2014 @ 8:34 am

      Unfortunately this recipe is from 4.5 years ago so I don’t have my notes to go back and check. However, with all recipes, you should always monitor and adjust as needed.

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