These Cranberry Vanilla Scones are delicious with a sweet vanilla glaze!
My cranberry vanilla scones are super tender and wonderful. They are not anything like the hard, dry, cardboard-like scones that you pick up at some of the coffee shops. The flavor is delicious, and the sweet glaze drizzled on top is perfect.
Ingredients needed:
- all purpose flour
- white sugar
- baking soda and baking powder
- unsalted butter
- vanilla yogurt
- dried cranberries
- powdered sugar
- heavy whipping cream
- milk
- vanilla extract
How to make Cranberry Vanilla Scones:
Make the scone dough. The most important part of making the dough is cutting in the butter to the dry ingredients using a pastry blender. If you don’t have a pastry blender, you can use two knives instead. You’re looking for a cornmeal consistency before you stir in vanilla yogurt and dried cranberries.
Then turn out the dough onto a lightly floured board, knead it a little and split the dough in half. Pat each half of the dough into a round circle. Cut each circle into eighths.
Place the cut dough onto a parchment-lined baking sheet. Pull the scones away from each other a little bit to give them room to grow while baking. Bake for 12 to 15 minutes, until they are lightly browned.
Move the scones to a baking sheet to cool. Once cooled, make the glaze. The glaze is a mix of powdered sugar, heavy whipping cream, milk and vanilla extract.
The easiest way to add the glaze is to add it to a baggie. Snip off the corner, and drizzle the glaze onto the scones.
I love these scones so much. I hope you do too. Enjoy!
If you’re looking for more fall recipes using dried cranberries, you might like to try cranberry bliss bars, cranberry orange shortbread cookies, white chocolate cranberry oatmeal cookies and cranberry feta pinwheels.
Cranberry Vanilla Scones
Ingredients
SCONES:
- 3 cups all purpose flour
- ⅓ cup granulated white sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- ½ cup (1 stick) cold unsalted butter, cut into pieces
- 1 cup vanilla yogurt
- ¾ cup dried cranberries (plumped-- soak them in hot water for 5 minutes, then drain)
GLAZE:
- 2 cups powdered sugar
- ¼ cup heavy whipping cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
MAKE THE SCONES:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder and baking soda. Cut in the butter with a pastry blender or two knives, until it resembles course cornmeal. Stir in the yogurt and cranberries and mix gently to create the dough. Turn the dough onto a lightly floured board and divide in half. Pat each dough half into circle approximately 7-inches in diameter. Cut each circle into eighths, and place on the prepared baking sheet.
- Bake the scones for 12 to 15 minutes. Cool before adding the glaze.
ADD THE GLAZE:
- In a mixing bowl whisk together all glaze ingredients until well blended.
- Drizzle the glaze onto each scone. Allow the glaze to set at room temperature. Store in an airtight container. These are best served day prepared, but they can be stored in a sealed container at room temperature, or freeze them to defrost and enjoy later.
Notes
- *Other dry fruit can replace cranberries- dried apricots, currants, cherries or raisins are all tasty possibilities.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
