Cranberry Applesauce Scones
Flaky, tender, and bursting with cozy fall flavors, these Cranberry Applesauce Scones are a must-try treat for breakfast or afternoon tea. Made with unsweetened applesauce for a subtle fruity sweetness and studded with tart dried cranberries, these scones are perfectly spiced with a hint of cinnamon. The use of cold butter ensures a delightfully crumbly texture, while a touch of heavy cream and vanilla lends richness to every bite. Quick and easy to prepare in just over 30 minutes, these golden-brown scones are an irresistible combination of sweet and tart, making them the perfect pairing for a hot cup of coffee or tea. Whether you're planning a weekend brunch or looking for a comforting baked good, these scones deliver traditional charm with a seasonal twist.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Cold unsalted butter (cut into small cubes)
- 0.5 cup Dried cranberries
- 0.5 cup Applesauce (unsweetened)
- 0.33 cup Heavy cream (plus extra for brushing)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and ground cinnamon.
Using a pastry cutter, two forks, or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Stir in the dried cranberries, evenly distributing them throughout the crumb mixture.
In a small bowl, mix together the applesauce, heavy cream, and vanilla extract until combined.
Pour the wet mixture into the dry ingredients, and gently stir with a spatula or wooden spoon until the dough begins to come together. Be careful not to overmix; it should be slightly sticky.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat it into a 7-inch circle about 3/4-inch thick.
Use a sharp knife or bench scraper to cut the circle into 8 equal triangles (like slicing a pizza). Arrange the scones on the prepared baking sheet, leaving space between each piece.
Brush the tops of the scones with a bit of heavy cream to encourage browning.
Bake in the preheated oven for 16 to 18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the scones to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 13.9 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
