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Dried Cranberry Scones with Crystallized Sugar Crust

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Jerome’s grandmother never misses her four-thirty tea. Every day of her life, come late afternoon, she settles down to tea, toast, and jam. When she visits New York, she spends her afternoons at our store, and this scone becomes her teatime staple. We sprinkle it with coarse sugar, to give it texture and sparkle and a little extra sweetness to contrast with the tart cranberries. You can substitute dried sour cherries or candied lemon or orange rind for the cranberries in this recipe.

“The dried cranberries you find in stores are sweetened. And with good reason, I learned. I tried drying my own. They were so tart I couldn’t eat them.” —Frank

Makes8 scones

Cooking Methodbaking

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Dietary Considerationpeanut free, tree nut free

Equipmentfood processor

Mealbreakfast, brunch, snack, tea

Taste and Texturebuttery, sweet, tart

Type of Dishscones

Ingredients

  • 3 cups unbleached all-purpose flour; plus more to flour your hands to roll out the scones
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 20 tablespoons (2½ sticks) cold unsalted butter, cut into ¼-inch cubes
  • 2 large eggs
  • ½ cup cold buttermilk
  • ¾ cup dried cranberries
  • 1 large egg whisked with 1 tablespoon cream or milk (egg wash)
  • 1 tablespoon or more granulated or raw sugar for sprinkling

Instructions

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