Save Tender, flaky scones inspired by cranberry jalapeño dip are bursting with sweet cranberries and a gentle jalapeño kick. These savory treats are perfect for brunch or a flavorful snack.
I first made these scones for a weekend brunch and their unique mix of tangy cranberries with mild jalapeño heat was an instant hit. Everyone loved how unexpected and delicious each bite was.
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Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1/4 cup (50 g)
- Baking powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Dried cranberries: 3/4 cup (90 g), roughly chopped
- Jalapeño: 1 medium, seeded and finely diced
- Cream cheese: 1/2 cup (120 g), diced and chilled
- Unsalted butter: 1/2 cup (120 ml), cold and cubed
- Heavy cream: 2/3 cup (160 ml), cold
- Egg: 1 large
- Heavy cream for brushing: 1 tablespoon
- Coarse sugar (optional): 1 tablespoon
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Instructions
- Prepare oven:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in butter:
- Add cold butter. Use a pastry cutter or fingertips to cut butter into flour until mixture resembles coarse crumbs.
- Add mix-ins:
- Stir in chopped cranberries, diced jalapeño, and cream cheese cubes.
- Combine wet ingredients:
- In a small bowl, whisk together heavy cream and egg. Pour over dry mixture and stir just until dough forms.
- Shape scones:
- Turn dough onto a floured surface. Gently pat into a 1-inch thick disc, cut into 8 wedges, and arrange on prepared baking sheet.
- Top and bake:
- Brush tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 16–18 minutes, until golden brown. Cool slightly before serving.
Save Making these scones together has become a fun weekend ritual with my family. Everyone gets involved in stirring, chopping, and shaping the wedges before baking.
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Required Tools
Mixing bowls, pastry cutter or forks, baking sheet, parchment paper, knife
Allergen Information
Contains: Wheat (gluten), Milk, Eggs. Always check ingredient labels for hidden allergens.
Nutritional Information
Calories: 290, Total Fat: 15 g, Carbohydrates: 36 g, Protein: 5 g per scone
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Serve these scones warm with cream cheese or butter for a memorable treat. They keep well for a day, making them ideal for sharing or enjoying later.
Recipe Questions
- → How spicy are these scones?
The jalapeño adds a gentle heat; remove seeds for milder flavor or include some for extra kick.
- → Can I use fresh cranberries?
Fresh cranberries can be used but should be chopped and mixed in gently. Dried cranberries provide sweeter notes.
- → What cheese works best?
Cream cheese delivers a creamy texture; goat cheese is a tangy substitute for extra flavor complexity.
- → How do I store leftover scones?
Cool completely, then store in an airtight container at room temperature for up to two days or refrigerate up to five days.
- → Can I freeze these scones?
Yes—freeze baked scones once cooled. Reheat in the oven for best texture and flavor.
- → What can I serve with these scones?
Serve warm with whipped cream cheese, butter, or a drizzle of honey for extra richness.
