I remember eating the best cranberry scones when I was in Hawaii and I’ve been trying to replicate the recipe, this comes pretty close. Tart cranberries in a buttery sweet scone is seasonal but delicious all year round!
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
pinch of salt
1/2 cup (1 stick) butter, softened
1/2 cup milk
1 teaspoon vanilla
1 cup dried cranberries
Preheat the oven to 400 degrees. Prep a baking sheet with a silpat.
In a bowl whisk together flour, sugar, baking powder and salt.
Add the butter, egg, milk and vanilla until just combined.
Fold in the cranberries.
This mixture is sticky so I flour my hands before handling. Form balls of the dough and pat into 2-1/2 inch flat discs. Place on the prepped silpat and sprinkle sugar crystals over the top of the dough.
Bake for 14-18 minutes depending on your oven and let cool on a wire rack.