Save to Pinterest Tender, flaky scones inspired by cranberry jalapeño dip. Sweet, tart cranberries and a gentle jalapeño kick make these savory treats perfect for brunch or snacking.
When I first experimented with adding jalapeño to my classic scone recipe, I was amazed by how well the gentle heat paired with the sweet cranberries. These scones have become a regular request at weekend brunches.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Dried cranberries: 3/4 cup (90 g), roughly chopped
- Jalapeño: 1 medium, seeded and finely diced
- Cream cheese: 1/2 cup (120 g), diced and chilled
- Unsalted butter: 1/2 cup (120 ml), cold and cubed
- Heavy cream: 2/3 cup (160 ml), cold
- Egg: 1 large
- Heavy cream (for brushing): 1 tablespoon
- Coarse sugar (optional): 1 tablespoon
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add Butter:
- Use a pastry cutter or fingertips to cut cold butter into the flour until mixture resembles coarse crumbs.
- Stir in Mix-ins:
- Fold in chopped cranberries, diced jalapeño, and cream cheese cubes.
- Combine Wet Ingredients:
- In a small bowl, whisk together heavy cream and egg. Pour over dry mixture and stir just until dough forms, leaving it a little shaggy. Do not overmix.
- Shape and Cut:
- Turn dough onto a floured surface. Pat into a 1-inch thick disc. Cut into 8 wedges and arrange on baking sheet.
- Top Scones:
- Brush tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake:
- Bake for 16 to 18 minutes, until golden brown. Cool slightly before serving.
Save to Pinterest Everyone in my family loves gathering to share these warm scones fresh from the oven, especially on cozy weekend mornings.
Required Tools
Mixing bowls are essential, along with a pastry cutter or forks, a baking sheet, parchment paper, and a sharp knife for smooth prep.
Allergen Information
This recipe contains wheat (gluten), milk, and eggs. Always check product labels if you have sensitivities.
Nutritional Information
Each scone has about 290 calories, 15 g fat, 36 g carbohydrates, and 5 g protein.
Save to Pinterest Enjoy these scones while they're slightly warm, spread with whipped cream cheese for an extra indulgent touch.
Common Recipe Questions
- → Can I use fresh cranberries instead of dried?
Yes, but chop and pat them dry first to prevent excess moisture and ensure a flaky texture.
- → How spicy are these scones?
They offer a mild jalapeño kick. For more heat, leave some seeds in or add extra jalapeño.
- → What other cheeses can I substitute for cream cheese?
Goat cheese works well for a tangier bite, or try feta for a savory profile.
- → Can I freeze the scones?
Absolutely. Freeze unbaked or fully baked scones and reheat as needed for fresh flavor and texture.
- → What is the best way to serve these scones?
Serve warm with whipped cream cheese, butter, or even a drizzle of honey for extra richness.
- → How do I achieve the flakiest texture?
Use cold butter and minimal mixing to keep the dough tender and the scones light.