Flaky, tender scones with cranberries and jalapeño. A savory, sweet snack ready in under 40 minutes.
# Components:
→ 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)
# Directions:
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 to dry mixture. Using a pastry cutter or fingertips, blend until the texture resembles coarse crumbs.
04 - Fold in chopped dried cranberries, diced jalapeño, and cubes of cream cheese.
05 - In a separate bowl, whisk cold heavy cream with egg. Pour over flour mixture and stir gently until just combined. Avoid overmixing.
06 - Transfer dough to a floured surface. Pat lightly into a disc approximately 1 inch thick. Slice into 8 wedges and place onto the prepared tray.
07 - Brush tops of wedges with heavy cream. Sprinkle with coarse sugar if desired.
08 - Bake for 16 to 18 minutes, or until scones are golden brown. Let them cool slightly before serving.
