Cranberry Almond Scones
For the scones
- 1 1/4 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1 cup fresh cranberries
- 1/2 cup slivered almonds
For the glaze
- 1/2 cup confectioners' sugar
- 1 tbsp milk or cream
- 1 tsp vanilla extract
- Preheat the oven to 400 degrees F.
- Prepare the scones: In a large bowl, stir together the flour, powdered sugar, baking powder, and salt.
- Pour in the heavy cream, vanilla extract, and cranberries. Stir until just combined. (The dough will still be a bit sticky.)
- Lightly flour your working surface, and sprinkle it with the slivered almonds.
- Pour the dough out on the floured surface, and sprinkle a little extra flour on top. Divide the into two equal sections. Pat each section into a disc, pressing on the slivered almonds underneath as you do, until you have two discs each about 6 inches wide and 1 inch thick.
- Flip each disc and ensure the top is covered in almonds (feel free to press on a few extras by hand if needed). Cut each disc into six wedges.
- Place the cut scones on a baking sheet. Bake at 400 degrees for 15 minutes, or until the edges just start to turn golden brown.
- Let the scones cool completely. Meanwhile, prepare the glaze – combine the powdered sugar, milk (or cream), and vanilla in a small bowl. Stir until well combined.
- When scones are cool, drizzle the glaze on top. Let sit for a few minutes, then enjoy!
- Do not try to substitute the heavy cream for light cream or milk; this recipe needs the fat content of the heavy cream.
- These are smaller scones – about half the size of large bakery style ones.
Serving: 1scone | Calories: 168kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 9g | Saturated Fat: 5g | Sodium: 190mg | Fiber: 1g | Sugar: 8.5g