Cranberry Jalapeño Dip Scones (Print Version)
Flaky scones combine cranberries and jalapeño for a sweet, tart, and gently spicy baked snack.
# What You’ll Need:
→ 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)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt with a whisk.
03 - Add cold, cubed butter to the bowl and cut it into the flour mixture with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Gently fold in the chopped dried cranberries, finely diced jalapeño, and chilled cream cheese cubes until distributed evenly.
05 - In a small bowl, whisk together the heavy cream and egg. Pour over the dry mixture and stir just until the dough forms; avoid overmixing.
06 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick disc, then slice into 8 equal wedges and arrange them on the prepared baking sheet.
07 - Brush the tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 16 to 18 minutes or until golden brown. Allow to cool slightly before serving.
# Additional Tips::
01 -
- Unique flavor combination with cranberries and jalapeño
- Simple and quick to prepare for any occasion
02 -
- For more heat, keep some jalapeño seeds in the mix
- Goat cheese is a tangy substitute for cream cheese
03 -
- Use very cold butter and cream cheese for the flakiest texture
- Do not overmix the dough to keep scones tender