Cranberry Almond Scones
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 10 scones
  • 2½ cups (320 g) all-purpose flour
  • ⅓ cup (70 g) sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon mahlab
  • 6 tablespoons (80 g) chilled unsalted butter, diced
  • ¼ cup (60 ml) heavy cream
  • ½ cup (120 ml) milk (whole or reduced-fat, but not skim), plus 1-2 tablespoons more as necessary
  • ½ cup (55 g) toasted sliced almonds
  • 4 tablespoons unsweetened, dried cranberries
  • 2 tablespoons milk, for the tops
  • 1 tablespoon sugar, for the tops
  • Cranberry jam, for serving (optional)
  1. Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
  2. Whisk together the flour, sugar, baking powder, salt, and mahlab in a large bowl.
  3. Cut in the butter with a fork or using two butter knives until the butter is mostly incorporated, but there are a few larger pieces about the size of peas.
  4. Use a fork to mix in the cream and then the milk until the dough comes together; knead it a couple times with your hands. (The dough should come together, but not be too wet; if the dough is still too crumbly, you can add milk a little at a time until it comes together.) Knead in the almonds and cranberries.
  5. Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer.
  6. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
  7. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk and sprinkle on a little sugar.
  8. Bake until the scones are puffed and light golden brown on top and bottom, about 14 to 16 minutes.
Recipe by An Edible Mosaicâ„¢ at