Cranberry and Sweet Red Bean Scones — Crumbly, Fragrant, and Sweet

Steps

1. 1

   Step 1

   

   Prepare all the ingredients. Chop the cranberries, soften the unsalted butter (softened, not melted), and beat the egg.

   ✅ Done when: Butter is pliable but not liquid, the egg is beaten, and the cranberries are chopped.

2. 2

   Step 2

   

   Mix the cake flour, granulated sugar, salt, and baking powder evenly, then add the softened butter. Rub it in by hand until the mixture forms fine crumbs.

   ✅ Done when: The mixture looks like small, coarse crumbs with no large butter chunks.

3. 3

   Step 3

   

   Add the beaten egg (reserve a little for brushing the tops at the end) and continue rubbing in until even and loose. Set aside a small handful of this crumb mixture to use as the crumb topping later.

   ✅ Done when: The egg is evenly incorporated and a small handful of crumbs has been set aside.

4. 4

   Step 4

   

   Add the milk and knead until the dough comes together with no dry flour. Do not make it too dry or it will crack when shaping and taste dry after baking; do not make it too wet or it will be sticky and hard to shape. (Different flours absorb liquid differently — hold back a little milk at the end and adjust as needed.)

   ✅ Done when: The dough forms a smooth ball with no visible dry flour and is not sticky.

5. 5

   Step 5

   

   Divide the dough into two pieces and press each flat and round by hand, about 0.5 cm thick. Spread the sweetened red beans evenly over one of the flattened rounds, then press gently so the beans adhere to the dough.

   ✅ Done when: Both rounds are about 0.5 cm thick and the red beans are evenly spread and pressed in.

6. 6

   Step 6

   

   Cover with the second flattened round and pinch the edges of the two layers together.

   ✅ Done when: The edges are sealed all the way around with no gaps.

7. 7

   Step 7

   

   Brush the top with the reserved egg. Scatter the chopped cranberries over the surface and press gently so they adhere and will not fall off while baking. Sprinkle the reserved crumb mixture on top.

   ✅ Done when: The surface is evenly coated with egg wash, topped with cranberries and crumbs that are pressed in place.

8. 8

   Step 8

   

   Cut the round into several pieces.

   ✅ Done when: The round is divided cleanly into even wedges.

9. 9

   Step 9

   

   Line a baking sheet with parchment paper and arrange the cut pieces on it with some space between them. Preheat the oven to 190°C.

   ✅ Done when: Oven has reached 190°C and the pieces are spaced apart on the parchment.

10. 10

    Step 1015 min

    Medium heat
    

    Bake on the middle rack with top and bottom heat at 190°C for 15 minutes. (Ovens vary — watch the browning during the last two minutes and adjust.)

    ✅ Done when: The scones are baked through and evenly golden on top.

11. 11

    Step 11

    

    Crisp and delicious. With a little experimenting you can swap the cranberries and sweet red beans for raisins, chocolate chips, blueberries, and more to make all kinds of variations.

    ✅ Done when: Scones are crisp outside and fully baked before adding any variations.

12. 12

    Step 12

    

    Swapping the cranberries for sliced almonds is also very tasty.

    ✅ Done when: Scones are baked as in the previous step, with sliced almonds replacing the cranberries.