Cranberry Cornbread Scones
Put a festive twist on your morning with these Cranberry Cornbread Scones, a delightful fusion of Southern comfort and tart cranberry brightness. Made with a mix of all-purpose flour and hearty cornmeal, these scones boast a tender yet slightly crumbly texture that pairs beautifully with the burst of fresh or dried cranberries in every bite. Cold butter ensures a flaky crumb, while a touch of vanilla and optional coarse sugar topping add a hint of sweetness. Ready in just over 30 minutes, they’re perfect for brunch, holiday gatherings, or a quick snack. Serve warm with a smear of butter or your favorite jam for a cozy treat that’s packed with rustic charm.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Cornmeal
- 0.25 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and diced
- 0.5 cups Buttermilk, cold
- 1 unit Egg, large
- 0.75 cups Fresh or dried cranberries
- 1 teaspoons Vanilla extract
- 1 tablespoons Coarse sugar, for sprinkling (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the buttermilk, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Gently fold in the cranberries until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface. Pat it into a circle about 8 inches in diameter and 1 inch thick.
Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges on the prepared baking sheet, leaving some space between each scone.
If desired, sprinkle the tops of the scones with coarse sugar for added crunch and sweetness.
Bake in the preheated oven for 16–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Cranberry Cornbread Scones as is or with a dollop of butter or jam!
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 2309 mg | 100% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 75.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 233 mg | 18% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 790 mg | 17% | |
*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.
