Imagine sinking your teeth into a perfectly golden, flaky scone that bursts with tangy goat cheese and sweet-tart cranberries - a breakfast dream that's about to become your delicious reality! These aren't just ordinary scones; they're a gourmet experience that transforms your morning routine into a culinary adventure. Whether you're a seasoned baker or a weekend kitchen explorer, these Cranberry Goat Cheese Scones will elevate your baking game and impress everyone at your breakfast table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup goat cheese, crumbled
- 1 cup fresh cranberries
- 1/2 cup buttermilk
- 1 large egg
Instructions
- Preheat the oven to 400°F (204°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Add cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse, pea-sized crumbs.
- Gently fold in the crumbled goat cheese and fresh cranberries, being careful not to crush the berries.
- In a separate small bowl, whisk together buttermilk and egg until smooth.
- Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. The dough will be slightly sticky.
- Transfer the dough onto a lightly floured surface and gently knead 2-3 times to bring the dough together.
- Pat the dough into a circular shape approximately 1-inch thick.
- Using a sharp knife, cut the dough into 12 equal wedges.
- Arrange the scones on the prepared baking sheet, leaving about 2 inches of space between each scone.
- Optional: Brush the tops of the scones with additional buttermilk and sprinkle with extra sugar for a golden, crisp top.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These scones are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Tips
- Keep your ingredients cold: Cold butter is crucial for creating those signature flaky layers. Work quickly to prevent the butter from warming up.
- Don't overwork the dough: Mix just until ingredients are combined. Overmixing can lead to tough, dense scones.
- Use fresh cranberries for the best flavor and texture. Frozen cranberries can work too, but don't thaw them first.
- For extra richness, you can substitute some of the buttermilk with heavy cream.
- If you want a more pronounced golden top, brush the scones with an egg wash instead of buttermilk before baking.
- Serve these scones warm for the most incredible taste and texture - they're absolutely irresistible straight from the oven!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 6g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 45mg
