These Cranberry Apple Scones are a wonderful Fall weekend breakfast to enjoy with a bold cup of coffee. Cozy up and indulge yourself!
I made these scones on a Saturday morning with College GameDay on in the background whose sound was blending with the sound of Christian slurping his iced coffee while sitting in the recliner reading up on politics on Twitter, an almagamation of Fall flavors enveloping the kitchen. All was right in the world.
What is Fall without apples?
I’ve admitted before: I don’t like cooked apples. But, alas, a revelation.
I think I’m starting to like them. I hate apple pie the other day, so there’s that. I made these scones, so there’s that, too. Friends, it’s happening! Should I alert the press?
For these particular scones, I used dried cranberries as opposed to fresh cranberries. If you wish to use fresh cranberries, you can easily mix cranberries, sugar, and water in a sauce pan and create a thick, chunky sauce to add in to the scone mix. This will definitely alter the texture, so be sure to add extra flour.
But if you’re looking for simplicity, dried cranberries are a-okay.
Oddly enough, scones bring memories up for me that have nothing to do with Fall. They remind me when my father was in love with fishing boats. So much so, that he purchased one himself. We would go out on that boat every weekend, and on our way to the marina, we’d always grab Panera Bread. Every single time, without fail, I would order a cinnamon scone. They’re so damn good, people.
Do you see how giant these bad boys are? The size of scones multiply so much in the baking process, and apparently I forget that every time I make them. If you’re looking for a smaller version, I suggest cutting them smaller than usual. But hey, I wasn’t mad about devouring a giant Cranberry Apple Scone.
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- 3 1/2 cups all-purpose flour (plus more as needed)
- 1 tbsp + 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup cold butter, chopped
- 2/3 cup almond milk
- 2 ripe bananas, mashed
- 2 cups apples, chopped
- 1 cup dried cranberries
- 1/3 cup chopped walnuts
- Preheat your oven to 425 degrees.
- In a stand mixer or large bowl, add dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and sugar. Mix on low until well-combined.
- Add in butter. Mix on low-medium until dough becomes crumbly.
- Add almond milk and bananas. Mix on medium until dough forms.
- Fold in apples, cranberries, and walnuts.
- If your dough is too wet, continue adding flour by the 1/4 cup until it’s thick and easy to work with.
- Add flour to a working surface. Form large ball with the dough and place it on the surface. Pat it down with your hands.
- Using a chefs knife or pastry cutter, cut scones into eight triangular pieces.
- Place on a prepared baking sheet. Bake for 10-12 minutes.
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