These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!)
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 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.
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.
These Cranberry Goat Cheese Scones are soft, decadent, and perfect for brunch (or anytime, really!)
- 1 cup Wyman’s Frozen Cranberries
- 15 ounces (3 cups) all-purpose flour (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 (12 tablespoons) cold unsalted butter, cut into small pieces (see notes)
- 1 cup cold Chèvre goat cheese (preferably cranberry), crumbled (see notes)
- 1 cup half & half (or 50% heavy cream + 50% whole milk)
- 1 tablespoon freshly squeezed orange juice
- 1 ounce (2 tablespoons) unsalted butter, melted
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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Place the cranberries in a food processor. Set aside to partially thaw while measuring out the remaining ingredients, approximately 5 minutes.
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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.
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Pulse the cranberries in the food processor until coarsely chopped. Some larger, halved pieces are fine.
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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.
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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.
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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.
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Bake for 10-12 minutes, until both the tops and bottoms are golden. Serve warm or at room temperature.
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.
This post is sponsored by Wyman’s of Maine. Thank you for supporting the brands that support Savory Simple!
Indulging yourself in a scone bake session sounds like the perfect way to get your grounding on. Not at all one bit weird. I hope more of this comes your way, because I agree – the images are lovely.
I totally know how you feel – I too haven’t quite been myself lately. And I agree, there’s nothing like a little baking and photography to bring me back to center. Currently I’m sipping some tea, and wish I had one of these scones right now to complete the experience. Great tip on the frozen crans!!
These look so pretty and festive, and totally delicious!
I love cranberries. this is a wonderful recipe.
Oh Jennifer, these look so good. I’m glad you got to sort of refresh with this baking session – I got into baking in college more or less because I needed an outlet where I could just focus on something else, and it really helped. Cheers for the rest of this crazy holiday season!
I am seriously drooling over these! I adore scones and am adding these to my must make list!
Such a great idea, cranberry and goat cheese is such a great combo!
Baking brings me a sense of peacefulness too. I’ve been baking a lot lately. ;) These are beautiful, Jen. Love the combination of goat cheese with the cranberries. These would be so perfect with a cup of tea…right about now.
I feel the same way. This has been a really tough year and I cannot wait for it to be over.
These scones, on the other hand, looks amazing. I have made a cranberry scone over the weekend, but mine was with coconut flour. It wasn’t bad, but I still need to work on it a little bit.
These photos are dreamy. I wish I could have one right now. <3
This time of year is so crazy so I know what you mean! Mmm I can almost taste these now!
I never even thought to add goat cheese to any of my scones – love this idea! It looks and sounds incredible.
The flavor combination has me intrigued. I love how they look and sound.
We are on the same page with the cranberry – goat cheese combo – divine! These look so good!
I adore savory scones, like mini meals!!
I can absolutely relate to the overwhelming feeling of impending work. I am happy you finally felt like putting together some photos you are happy with! Isn’t that a gorgeous feeling after all the work? :)
This recipe looks wonderful. I was having a conversation with someone a few days ago, about how they had tough and stale scones somewhere in England, and it triggered my will to try and make them for the first time. I’ll just have to sub the cranberries with something else (frozen raspberries?) as I can’t find them here in Italy.
The addition of a goat cheese is such a great idea, need to try it.
I’m a sucker for any kind of scones, and the cranberry and goat cheese combo sounds incredible!
I love a good scone. I can just imagine the creamy texture with the addition of goat cheese. Good call!!
yum! these look delicious. i love goat cheese in baked goods — it’s a flavor that doesn’t get used often enough in sweet bakes!
I hope things calm down soon! And if not, baking these scones look like a great way to wind down.
I totally know what you mean! Well not about having a cookbook but I my mind is all over the place with work and freelance stuff. I love your cookbook! We’re actually cooking from it this weekend!
I can only imagine how many ups and downs there are with publishing a cookbook, and I am frankly super impressed with how much you’re able to do on top of all that! These scones sound seriously amazing, and — a totally awesome coincidence — I just made sweet cranberry almond scones, and these sound like their perfect savory counterpart! I feel like fresh cranberries (as opposed to dried) are really underappreciated in baking, so it’s nice to see another use of them. And I love the idea of chopping them up a bit first, so they’re more evenly dispersed… I used ’em whole, and I love them that way, but there were definitely some bites that were lacking. I’ll have to keep my eye out for that goat cheese (uh, YUM) and give these a try!
These scones look fabulous! Would love to enjoy one (or two!) for breakfast! Wonderful flavors going on!
Ok, I’m a scones nut and while I’ve done feta in mine, I’ve never thought to do goat cheese. So brilliant!
Also, I totally know what you mean about having trouble focusing on stuff. There’s just too much going on. I think we all need a little vacation.
What a lovely combination, the goat cheese and cranberries in these scones. Beautiful!
Beautiful scones, love the bright pops of cranberry!