Maple Cran-Rosemary Scones
Al Wood
Rated 5.0 stars by 1 users
Category
Breakfast
Ingredients
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1 tablespoon chopped fresh rosemary, divided
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1 tablespoon Wood's Maple Sprinkles
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2 ⅓ cups (10 oz.) all-purpose flour
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¼ cup Wood’s Maple Sugar
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1 tablespoon baking powder
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½ teaspoon table salt
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¾ cup fresh cranberries, roughly chopped
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1 ½ cups heavy cream, plus more as needed for baking
Directions
Place a rack in the upper middle of the oven and heat to 425° F. Line a baking sheet with parchment.
In a small bowl, combine 1 teaspoon rosemary with the Wood's Maple Sprinkles; set aside.
In a large bowl, whisk flour, Wood's Maple Sugar, baking powder, and salt.
Add cranberries and the remaining 2 teaspoons of rosemary and mix gently with your hands or a rubber spatula. Drizzle cream over dry ingredients and mix very gently until a cohesive dough forms and no streaks of dry flour remain (If dough is too dry to hold together, gently work in more cream 1 tablespoon at a time).
Transfer dough to a lightly floured surface and gently pat it into a 7" circle, about 1" thick.
Brush with more cream, then sprinkle rosemary sprinkles over top.
Cut the circle into eight wedges and transfer to prepared pan, spacing scones about 2" apart.
Bake until the scones are golden brown, about 15 minutes.
Transfer to a wire rack and let cool for 10 - 15 minutes before serving.
Recipe Note
Bonus: If you’d like to make the recipe ahead, freeze unbaked scones on a parchment-lined baking sheet until firm, about 1 hour, then transfer to an airtight container and freeze for up to 3 months. Bake at 425° F from frozen until golden brown, 18 - 20 minutes.
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