Flaky scones with cranberry sweetness and jalapeño zing. Perfect for brunch, snack, or a savory treat.
# Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Mix-ins
05 - 3/4 cup dried cranberries, roughly chopped
06 - 1 medium jalapeño, seeded and finely diced
07 - 1/2 cup cream cheese, diced and chilled
→ Wet Ingredients
08 - 1/2 cup cold unsalted butter, cubed
09 - 2/3 cup cold heavy cream
10 - 1 large egg
→ Topping
11 - 1 tablespoon heavy cream, for brushing
12 - 1 tablespoon coarse sugar (optional)
# Instructions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Add cold unsalted butter. Using a pastry cutter or your fingertips, rub butter into the flour until the mixture resembles coarse crumbs.
04 - Stir in chopped cranberries, finely diced jalapeño, and chilled cream cheese cubes until evenly distributed.
05 - In a small bowl, whisk together cold heavy cream and egg. Pour over the dry mixture and stir until a shaggy dough forms. Do not overmix.
06 - Turn dough out onto a floured surface. Gently shape into a 1-inch thick disc and cut into 8 equal wedges. Place scones on the prepared baking sheet.
07 - Brush the scone tops with heavy cream and sprinkle with coarse sugar if desired.
08 - Bake for 16 to 18 minutes or until golden brown. Allow to cool slightly before serving.
