If you know me at all, you know scones are my JAM! I mean seriously nothing is more satisfying to me than waking up, making a cup of tea, and heating up a scone. I really enjoy making a scone that isn't too dry or too bleh (official term). I use this same base recipe across all my scones. You can see the other flavors below:
My all-time favorite is the Lavender White Chocolate flavor. My partner's mom introduced me to the flavor combo and I just absolutely love it...and normally I'm not a big fan of white chocolate. Honestly, it's usually dark chocolate or bust for me. But that combo is heavenly.
I wanted to make this new combo, cranberry and mandarin for a holiday party a few years ago and this fruity combo came to mind. It's got all the flavors of the season and so fresh. They were a huge hit and I'm so glad to share them years later with you all!
Makes 8 scones per recipe
2 cups flour
1 Tbsp baking powder
½ tsp sea salt
1 tsp cinnamon
½ cup sugar
6 Tbsp unsalted butter, cold
3 Tbsp cranberries
1 Tbsp mandarin zest
½ cup + 2 Tbsp heavy cream
pinch coarse sugar
Preheat oven to 425° F, prepare a baking sheet with parchment paper or lightly flour one.
In large bowl mix flour, baking powder, salt, cinnamon, and sugar.
Cut in the butter (use cheese grater to make this easier), the mixture needs to be a little chunky, not smooth. Add in cranberries and zest. Mix.
Pour in the heavy cream and egg, mix with hands until a dough forms. Roll dough out on a floured surface and form a circle about 1” thick.
Cut your dough into triangles as you would a pizza with a pizza cutter (or use cookie cutter to make shapes). Brush the scones with a little heavy cream. Sprinkle with a little coarse sugar.
Place scones on prepared sheet separated 1-2 inches. Bake for roughly 20 minutes or until slightly golden.
Remove scones and let cool.