Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Cooking Advice
- Use cold butter to ensure the scones stay flaky and tender.
- Don’t overmix the dough; stir just until combined to avoid tough scones.
- Brush the tops with a little milk or cream before baking for a golden, shiny finish.
Ingredients 0/12
Why You'll Love Making This
Step 1
Gently heat your oven to 375°F (190°C) and lightly grease a baking sheet. In a large bowl, whisk together the flour, muffin mix, brown sugar, baking powder, nutmeg, and salt. Cut the butter into the dry ingredients using a pastry blender or fork until the mixture looks like coarse crumbs.
Step 2
In a separate bowl, toss the chopped apple and dried cranberries together, then fold them into the flour mixture. Beat the half-and-half and egg together until frothy, then gradually stir this into the dry ingredients with a rubber spatula until a dough forms. Give the dough a few gentle kneads—about 4 or 5 times—just until it comes together.
Step 3
Lightly flour your work surface and press the dough into a rectangle with your hands. Cut it diagonally in half, then cut each half into four triangles, making eight in total. Place the triangles on your prepared baking sheet.
Step 4
Mix the egg white with the confectioners’ sugar and brush this glaze over each scone. Pop them in the oven and bake for about 20 minutes, or until they turn a lovely golden brown. Let them cool slightly before enjoying!
