Flaky scones with cranberries and jalapeño, balanced sweet, tart, and gentle heat—a perfect brunch treat.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Mix-ins
05 - 3/4 cup dried cranberries, roughly chopped
06 - 1 medium jalapeño, seeded and finely diced
07 - 1/2 cup cream cheese, diced and well chilled
→ Wet Ingredients
08 - 1/2 cup cold unsalted butter, cubed
09 - 2/3 cup cold heavy cream
10 - 1 large egg
→ Topping
11 - 1 tablespoon heavy cream for brushing
12 - 1 tablespoon coarse sugar (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until evenly combined.
03 - Add cold, cubed butter and use a pastry cutter or fingertips to work it into the flour mixture until coarse crumbs form.
04 - Stir in chopped dried cranberries, jalapeño, and chilled cream cheese cubes to the bowl.
05 - In a separate bowl, whisk together heavy cream and egg. Pour over dry mixture and gently stir until a shaggy dough forms. Avoid overmixing.
06 - Transfer dough onto a floured surface. Pat the dough into a 1-inch thick round disc. Cut into 8 even wedges.
07 - Arrange wedges on prepared baking sheet. Brush tops with heavy cream and sprinkle with coarse sugar if using.
08 - Bake scones for 16–18 minutes until golden brown. Cool slightly before serving.
