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Perfect Blueberry & Cranberry Scones

Nothing complements an Easter brunch quite like a batch of scones. For a fun spring recipe, I made these delicious blueberry and cranberry scones. The pops of color from the blueberries and cranberries look nice on your Easter table. Best of all, they taste amazing!


Serving light, sweet fare during an Easter brunch is a must, which is why I like to have a variety of baked goods, fruit and small appetizers. One of my favorite baked goods recipes to make for such an occasion are these scones. They are sweet enough for everyone to enjoy, but not too sweet to serve for breakfast (definitely less sweet than a muffin or cookie). Pair with our Grapefruit Bellini or Easter Egg Punch, and you have yourself the perfect Easter brunch meal.

To complete your Easter brunch table, use bright pastel serving plates and napkins, and don't forget to include fresh flowers. I placed bright tulips from 1800Flowers.com in a woven basket to match the bright colors of my Easter tablescape, and add a fun touch of spring decor to the table.

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold salted butter, cut into very small cubes
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 large egg
  • 1/2 cup cold heavy cream, plus a few extra tablespoons for brushing on the tops
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh cranberries
Directions

Preheat oven to 400 degrees.

Mix together dry ingredients: flour, sugar, baking powder, salt and orange zest. Then, add butter and mix with an electric mixer. Mix until you see fine crumbs.

Make sure your mixer is on low. Slowly add in egg and heavy cream, and mix until the dough becomes thick. 

Add in the blueberries and cranberries. Mix until they are just incorporated (it's OK if some break; just try not to break them all). 

Place your hands in a generous amount of flour until completely coated, and have a floured work surface prepared. Remove the dough from the bowl, and place on your designated work surface. Roll out dough until about 1-inch thick. To create triangle-shaped scones, roll the dough into a rectangle and cut into 8 triangle shapes. Otherwise, cut away circle-shaped pieces of dough using a knife, about 4 inches wide.

Brush heavy cream on top, and bake for 18-20 minutes. You'll know when the scones are done when they are turning golden brown and firm in texture. 

Recipe adapted from Pinch of Yum

 

More Brunch-Ready Treats:

Pastries and Baked Goods from Wolferman's

Gourmet Brunch Market Box from 1-800-Baskets.com

Fresh Fruit Arrangement from Fruit Bouquets

Find more party planning inspirations for Easter
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