Description
Cranberry Jalapeño Dip Scones are a delightful blend of sweet and savory, combining the tartness of cranberries with the heat of jalapeños.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup dried cranberries, roughly chopped
- 1 medium jalapeño, seeded and finely diced
- 1/2 cup cream cheese, diced and chilled
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup cold heavy cream
- 1 large egg
- 1 tablespoon heavy cream (for brushing)
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Add cold unsalted butter to dry mixture. Using a pastry cutter or fingertips, blend until the texture resembles coarse crumbs.
- Fold in chopped dried cranberries, diced jalapeño, and cubes of cream cheese.
- In a separate bowl, whisk cold heavy cream with egg. Pour over flour mixture and stir gently until just combined. Avoid overmixing.
- Transfer dough to a floured surface. Pat lightly into a disc approximately 1 inch thick. Slice into 8 wedges and place onto the prepared tray.
- Brush tops of wedges with heavy cream. Sprinkle with coarse sugar if desired.
- Bake for 16 to 18 minutes, or until scones are golden brown. Let them cool slightly before serving.
Notes
- For a spicier scone, leave some seeds in the jalapeño.
- Store any leftovers in an airtight container for up to two days.
- These scones are great served with cream cheese or butter.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg