Cranberry Goat Cheese Scones

These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!)

These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) Get the recipe from Savory Simple.

I’ve been having a tough time focusing on anything lately. Blogging, freelance work, errands… I’m a bit disjointed and overwhelmed with life. The whirlwind of publishing my first cookbook, The Gourmet Kitchen, hasn’t quite died down. Cycles of energy followed by exhaustion are confusing me. This might sound weird, but preparing this scone recipe was the first thing that made me feel truly grounded and like myself in weeks. I love the recipe. Not only am I happy with the photos, but I was able to get lost in the photography session, something I haven’t been able to do in ages. I was desperately missing it. This recipe was a team effort with Wyman’s of Maine, a company I’ve loved working with over the past couple of years.

These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) Get the recipe from Savory Simple.These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) Get the recipe from Savory Simple.

These scones were so good that Jeff and I could not stop snacking on them to the point where they almost became a caloric liability (we both believe in moderation). The cranberries contrast with the goat cheese so perfectly. Using partially frozen cranberries helps keep the juices from completely dispersing into the dough. I like to coarsely chop them so that the cranberries are more evenly dispersed, but if you use them whole, the juices will stay even more locked into place.

These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) Get the recipe from Savory Simple.These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) Get the recipe from Savory Simple.

Regular Chèvre goat cheese will work in this recipe, but if you can find it I highly recommend using a cranberry orange goat cheese, such as the one from Vermont Creamery. I used that one, which is slightly sweet and also includes cinnamon. It tastes amazing when paired with the Wyman’s cranberries.

Love scones? Be sure to also check out out my Cardamom Vanilla Cream Scones

These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) Get the recipe from Savory Simple.

Savory-Simple-Recipe-Cranberry-Goat-Cheese-Scones
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Cranberry Goat Cheese Scones

5 from 5 votes
These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!) 
Course Breakfast
Cuisine American
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 12
Calories 340
Author Jennifer Farley

Ingredients

  • 1 cup frozen cranberries
  • 15 ounces all-purpose flour (approximately 3 cups, plus 1-3 tablespoons more if needed)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons grated orange zest
  • 6 ounces cold unsalted butter, cut into small pieces (see notes)
  • 1 cup cold Chèvre goat cheese (preferably cranberry), crumbled (see notes)
  • 1 cup half-and-half (or 50% heavy cream + 50% whole milk)
  • 1 tablespoon freshly squeezed orange juice
  • 1 ounce unsalted butter, melted

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Place the cranberries in a food processor. Set aside to partially thaw while measuring out the remaining ingredients, approximately 5 minutes.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the orange zest. Using clean hands, press the zest into the flour mixture to break up any clumps. Whisk to incorporate evenly.
  • Pulse the cranberries in the food processor until coarsely chopped. Some larger, halved pieces are fine.
  • Add the butter pieces to the flour mixture and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse cornmeal with a few larger pieces. Stir in the cranberries until the are evenly coated with flour. Gently stir in the goat cheese, taking care not to break up the crumbles.
  • Combine the half & half with the orange juice and add to the bowl, mixing the ingredients until just combined. The mixture should be fairly dry, but the texture might vary depending on how much cranberry juice and goat cheese has incorporated into the dough. If the dough sticks to your fingers, combine in an additional 1-3 tablespoons of flour until the dough is no longer sticky.
  • Divide the dough in half and flatten into two round discs, about 7 inches in diameter. Cut each disc into 6 pieces. Brush melted butter on top of each piece.
  • Bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm or at room temperature.

Notes

Regular Chèvre goat cheese will work in this recipe, but if you can find it I highly recommend using a cranberry orange goat cheese, such as the one from Vermont Creamery. I used that one, which is slightly sweet and also includes cinnamon.
I leave the butter in the refrigerator until immediately before adding it to the scone mixture.

Nutrition

Calories: 340kcal | Carbohydrates: 32g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 320mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13.7% | Vitamin C: 2.4% | Calcium: 10% | Iron: 11.7%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

This post is sponsored by Wyman’s of Maine. Thank you for supporting the brands that support Savory Simple! 

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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