Simple Cranberry Scones
Delicious Cranberry Scones -- Easy to Make!
Soft, golden, and bursting with tart cranberry flavor — these easy scones are made with Stellar Eats Biscuit Baking Mix and sweet Earth’s Choice Cranberry Sauce for a festive twist on a cozy classic. Perfectly tender with a hint of sweetness, they’re an effortless holiday bake that pairs beautifully with coffee or tea.
Ingredients for Cranberry Scones
- 2 cups (or the amount indicated on) Stellar Eats Biscuit Baking Mix
- ¼ cup granulated sugar
- ½ tsp salt (omit if mix already includes salt)
- 3/4 cup fresh or frozen cranberries (or substitute ~½-¾ cup of Earth’s Choice Cranberry Sauce, drained if very wet)
- ½ cup Earth’s Choice Cranberry Sauce (swirled into dough for extra flavor)
- 1 large egg, lightly beaten
- ½ cup heavy cream (or milk) + a little extra for brushing tops
- 1 tsp vanilla extract
Directions to Make Cranberry Scones
- Preheat oven to 400 °F (≈ 200 °C). Line a baking sheet with parchment.
- In a bowl, combine the Stellar Eats Biscuit Mix + sugar + salt.
- Fold in the fresh/frozen cranberries (or a portion of cranberry sauce if using) gently.
- In another bowl, whisk together the egg + heavy cream + vanilla extract + remaining Earth’s Choice Cranberry Sauce (you can swirl or lightly fold it into the wet mixture so you get pockets of cranberry sauce in the scones).
- Pour the wet mixture into the dry mix; stir until just combined (do not overmix).
- Turn out the dough onto a lightly floured surface and pat into a round about 1-inch thick. Cut into 8 wedges. Place wedges 2 inches apart on prepared baking sheet. Brush tops with a little cream/milk.
- Bake for 15-18 minutes until golden on top. Remove and let cool for ~10 minutes. Serve warm.
Serving suggestion:
- Optional: drizzle with a simple glaze (powdered sugar + a little milk) or top each with a small dollop of extra Earth’s Choice Cranberry Sauce.
- Perfect with coffee or tea for a holiday/display promo.
Fiddlehead season is here! After a long winter, fiddlehead season has finally arrived. Not familiar with fiddleheads or just want to learn a bit more about them, and how to cook them safely? Keep reading! You may have seen fiddleheads in the wild and not even realized it. That's because they are the furled fronds of a fledgling fern! The fiddlehead is the spiral of the plant that would unroll into a new frond of the fern plant. They are harvested before they unfurl, early in the season. Only the fiddleheads from certain fern varieties are safe to consume. Fiddleheads should never be eaten raw and must be cooked a certain way to be safe to eat, so be sure to follow the instructions below. Fiddleheads have been part of traditional diets in Northern France since the Middle Ages, and amongst many North American Indigenous populations for centuries. They are also popular in Asian cuisine dishes like gulai pakis.
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