Cranberry Scones with Sunflower Seed Butter Frosting
These tender, buttery cranberry scones, topped with a luscious drizzle of sunflower seed butter frosting, are the perfect cozy treat for hosting holiday guests. They're delicious for breakfast or an afternoon tea break.
Prep Time
15 minutes
Cook Time
35 minutes
Author:
Sara Haas, RDN, LDN
Ingredients
- 2 cups Bob’s Red Mill All-Purpose flour plus extra for baking sheet
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 8 tablespoons cold unsalted butter, diced small
- 1 large egg + 1 large egg yolk
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
1 to 2 teaspoons Spice House Cinnamon Maple Sugar
-
¼ cup Once Again Sunflower Seed Butter
- ⅔ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ cup milk, plus more as needed
- Sanding sugar, for garnishing
For the scones
For the glaze
Directions
Line a baking sheet with parchment and sprinkle lightly with flour.
Whisk the flour, sugar, salt and baking powder together in a medium bowl.
Add the diced butter and toss to coat in the flour. Use clean fingertips or pastry cutter to work butter into flour until mixture comes together in pea-sized crumbs.
Whisk the eggs, buttermilk and vanilla together in a medium bowl. Add to try ingredients along with the cranberries and mix until just combined.
Pour mixture onto floured baking sheet and shape into two 6-inch circles. Cut each into 8 wedges. Combine egg yolk with 1 tablespoon water and brush over tops then place on baking sheet and refrigerate for 15 minutes.
Preheat oven to 400°F.
Remove scones from the refrigerator and bake until golden brown, about 18 to 20 minutes. Place on a rack to cool and dust with cinnamon sugar while still warm.
Make the frosting: Beat the sunflower seed butter, vanilla extract and confectioner’s sugar in a medium bowl until combined. Add milk, a tablespoon at a time, to thin, as needed. Spread over cooled scones and serve.
Leave a comment