Cranberry Infused White Tea Scones

Source:Cape Cod Cranberry Growers' Association

Cranberry SconesIngredients

2 tablespoons boiling water
1 white tea bag
½ cup sweetened dried cranberries
1 cup and 2 tablespoons all-purpose flour
2 ½ tablespoons sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup butter
3+ ounces half and half 
1 egg yolk


  1. Preheat oven to 400°F.
  2. Pour boiling water into a bowl and steep tea bag 2 minutes; remove tea bag.
  3. In a bowl, sift together flour, sugar, baking powder, and salt.
  4. Cut butter into small cubes and knead into flour.
  5. With a fork stir white tea and 3 ounces half-and-half into flour mixture until just combined; fold in sweetened dried cranberries.
  6. Roll dough into a 5-inch round.
  7. Transfer round to baking sheet; lightly coat dough with additional half-and-half.
  8. Sprinkle last 2 ½ teaspoons of sugar over dough and score round into quarters.
  9. Brush scones with egg yolk to create a golden brown crust.
  10. Bake scones at 400°F for 20-25 minutes until golden brown.
  11. Transfer to a rack to cool.

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