These cranberry scones have a delightful texture and crunch thanks to the addition of sesame seeds in the batter. The best part? You can eat them all week! Get that just-baked freshness when you cut the scone in half, re-heat it in a toaster oven, and serve with butter and jam.
Level
Advanced
Prep Time
15 minutes
Cook Time
15 minutes
Serves
8
Cook it With Our
Directions
- Preheat oven to 400 degrees F.
- Whisk cranberries, 1 cup buttermilk, and egg. Set aside for later.
- Separately whisk flour, sugar, sesame seeds, baking powder, allspice, cardamom, and salt until fully incorporated.
- Using a pastry cutter, cut butter into the flour mixture to pea-sized pieces. Add to the wet ingredients until a dough forms. If the dough is too crumbly to hold together, add more buttermilk, one tablespoon at a time until the dough just comes together when pressed.
- Divide the dough amongst the wedges of a greased scone pan. Bake until edges are golden brown, 15-17 minutes.
- Let scones sit for 5-10 minutes, then gently flip the pan to release the scones. Cool on wire rack before serving.
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