Cranberry Vanilla Bean Scones

Scones have to be one of my all time favorite things to make. 

They are so quick and easy and there are sooooo many options to choose from. (Want to see our other scone recipes? Just type "scone" in the search bar located in the top corner of your screen!)

These ones are a little tart because of the cranberries, lemon zest, and buttermilk but still nicely balanced with the vanilla bean seed and sprinkle of sugar on top.

Perfect for tea time, brunch, ladies night (okay, you can let the guys have some too... I guess....), snack time, and after school treats. 

From start to finish in about 30 to 40 minutes. Heaven when served fresh out of the oven with a little butter but still delightful at room temp. P.S. - These freeze very well. 

Cranberry Vanilla Bean Scones

Ingredients

2 1/2 cups flour

1/2 cup sugar

1 Tbsp baking powder

pinch salt

zest of 1 lemon

1/3 cup butter, cold

1 cup fresh or frozen cranberries

1 egg

1 cup buttermilk

1 vanilla bean pod

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper, set aside. 

In a mixing bowl, whisk together flour, sugar, baking powder, salt, and lemon zest. Using a pastry blender (or 2 butter knives), cut in the cold butter until mixture resembles course crumbs, Gently stir in the cranberries.

In a separate bowl, whisk together the egg and buttermilk. Cut the vanilla bean in half lengthwise and scrape the seeds into your liquid ingredients. Whisk to combine well. (Discard the bean pod or reserve it for another use.)

Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix or your scones will be tough!

Pat or roll out your dough to a 1 inch thick rectangle.

Use a biscuit cutter or sharp edges cookie cutter to cut out your scones.

Place cut scones on the prepared cookie sheet. about 2 inches apart.

Bake at 400 until tops of scones are risen and light golden brown - about 15 - 20 minutes.

Let's take a closer look at the deliciousness, shall we?

Let cool for a few minutes on the cookie sheet before removing to wire rack to cool completely. 

Of course, my favorite is to serve them warm ....

How easy was that, am I right?

Probably not the healthiest choice out there but, I tell you, close to the top for most delicious. 

What is your favorite combination of flavors for a scone?

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