Whenever cranberry season comes around I stock up on them. And Delaney, being the amazing husband that he is, will buy lots of extra at the store for me as we can’t get them year round. So Delaney had bought me multiple bags of organic cranberries, and they’ve been in the fridge for the past couple weeks.
I made my Spiced Cranberry Snack Cake last week, as that’s one of my favorite recipes to make during the holidays. And I also made Sugared Cranberries, which is just a great snack to have on hand. And I still have cranberries in the fridge, and I knew I wanted to make something new with them.
I immediately thought of scones. And I know everyone makes the famous Cranberry Orange Scones (yes, I worked at Starbucks too). And so I didn’t want to make those, and I was thinking what else would go well with cranberries, and maple came to mind (probably because I’ve been making lots of waffles lately!).
So I’ve made a lightly spiced cinnamon scone with lots of fresh cranberries, and I topped them with a maple glaze. Scones are so easy to make, and if you haven’t ever made them before I think you’ll be pleasantly surprised on how little effort they take. These Maple Cranberry Scones make a perfect brunch menu item, or even can dub as a dessert – I brought them to a potluck last week and they were a huge hit!
Tips for Making the Best Maple Cranberry Scones
• Make sure that your baking powder is good, as this is super important for scones and is what helps them rise up and become giant and fluffy. If you’re unsure if your baking powder is good, then you can test it by pouring 1/4 cup of boiling water over a 1/2 teaspoon of baking powder. If it bubbles, then it’s still good! Baking powder will usually stay good for about 6 months after you open it, so just keep that in mind if you don’t bake very often.
• It’s very important that the butter is cold for scones. I take mine right out of the fridge, and I grate it using a larger grater (think mozzarella cheese size like if you were making pizza). Don’t use a tiny grater (like you may use for carrots) as that won’t allow you to grate the butter quick enough and it will just start to melt.
• I use organic heavy whipping cream in this recipe for an extra velvety and creamy texture, my favorite is Organic Valley but there are many others that are just as good. If you’re in a pinch, you can use whole milk in its place, but I highly recommend getting the cream!
• I use fresh cranberries in these scones but, if you are making them out of season, you can also use dried cranberries as well!
• Scones are best kept in a cool dry place. So, don’t put them in a ziploc, tupperware, or even a cake dome as they will become soggy incredibly fast and that is not the ideal texture. Scones are best eaten within a day or two of baking them.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name.
Maple Cranberry Scones
Makes 6 scones
284 grams (2 1/4 cups) organic all purpose flour
75 grams (1/3 cup) organic cane sugar
1 tablespoon baking powder
1/2 teaspoon organic cinnamon
1/2 teaspoon fine sea salt
1/2 cup (113 grams) organic salted butter, cold
1 organic large egg
3/4 cup organic heavy whipping cream
170 grams (6 ounces) organic cranberries
2 tablespoons organic heavy whipping cream
142 grams (1 cup) organic powdered sugar, sifted
88 grams (1/4 cup) organic maple syrup
Line a baking sheet with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
Add the egg, 3/4 cup heavy whipping cream, and cranberries and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
To make the glaze: In a medium bowl, add the powdered sugar and maple syrup. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
Store in a cool dry place for up to 3 days.
Gluten Free — Replace the all-purpose flour with 310 grams (2 cups) organic gluten free flour blend.
High Altitude — Bake at 400°F for 18 to 22 minutes or until lightly golden brown on the bottoms.