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.
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
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.
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
Save 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.