Apple and Cranberry Drop Scones Recipe
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup dried cranberries (or fresh/frozen cranberries)
- 1 medium apple, peeled and diced
- 1 large egg
- 1/2 cup milk (or cream)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- Add Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Cranberries and Apples: Gently fold in the dried cranberries and diced apples until evenly distributed.
- Prepare Wet Ingredients: In a small bowl, whisk together the egg, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Drop the Dough: Using a spoon or cookie scoop, drop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, leaving space between each scone.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and set.
- Cool and Dust: Let the scones cool slightly before dusting them with powdered sugar, if desired.
These apple and cranberry drop scones are soft, tender, and packed with fruity flavors. They’re perfect served warm with a bit of butter or on their own. Let me know if you’d like more variations or tips on making these
