My family absolutely loves tea parties so this year for a special new hamantaschen flavor I decided to create a Cranberry Hamantaschen “Scone” With Lemon Curd Drizzle that we could eat during a family tea party!
Cranberry scones are my family’s favorite type of scones so it wasn’t a hard choice when I wanted to make a hamantaschen that would connect with our tea party love. Now, the dough is not a real scone dough because scone dough just doesn’t work to fold and pinch into the special Hamantaschen shape. If you’re in the mood for a scone with cranberry filling, check out my recipe for Scone With Cranberry Filling here. It’s also delicious 😉 This Cranberry Hamantaschen “Scone” With Lemon Curd Drizzle is soft, sweet and chewy from the dough and sweet and tart from the cranberry filling. And if you decide to add a lemon curd drizzle on top you’ll add a little more sweetness and more reminders to one of my favorite edible aspects of a tea party—the scone toppings!
For this Cranberry Hamantaschen “Scone” With Lemon Curd Drizzle I used the same basic Hamantaschen dough recipe that I use every year for my Sweet and Tart Apricot Hamantaschen. It’s easy to make, but does require some chill time in the fridge so plan accordingly.
The dough is quick and easy to make but needs to chill!
Make your dough first, mixing everything together then dividing into two or three balls. Flatten these into discs and then wrap in plastic wrap and chill in the fridge for at least an hour. You want the dough stiff so it won’t mush apart when you roll it out.
You’ll love this sweet and tart cranberry filling!
While the dough chills you can make your cranberry filling. We buy a ton of the large Costco bags of cranberries during thanksgiving season then freeze them so we can have yummy cranberries all year long, mostly for our cranberry scones. Although I also love making these sugared cranberries as a special treat, yum!
Once the dough has chilled, bring out a disc and roll it out on a lightly floured surface. You don’t want the dough to be too thick (won’t cook through) or too thin (can split and the filling ooze out) so you may have to practice to get it just right. This picture shows the thickness I aim for.
I use the top of drinking glass to make my dough circles but you can use a pastry round or a cookie cutter.
Allow your filling to cool before adding it to your dough circles. Again, you may want to practice to know how much filling is the just right amount. Too much will seep over and too little will be a disappointing hamantaschen! I use something between 1-2 teaspoons.
You can fold or pinch your sides to make that famous triangle shape. I am a pincher—what are you?
Once all your hamantaschen are formed, place your baking sheets in the oven for about 15-17 minutes. Once again, you’ll want to check to see what’s the just right amount for your oven. I start checking at 15 minutes but often need to go longer, especially for my middle rack. The bottom of your hamantaschen should be lightly brown and cooked through but you don’t want the triangle tips to get too brown or burned.
Once done cooking, cool until you won’t burn your fingers or tongue and then enjoy!! We drizzled some lemon curd on top of ours but just the ones we knew we’d eat during our tea party because the drizzle will spread and not harden so would be messy if you did the entire batch at one time.
To serve it tea party style, get a little fancy with a three tiered serving tray (the one in the picture is from our wedding … yes, we had a high tea reception and it was so delicious!), pour your favorite tea, sit down with your loved ones and ENJOY!
Tea Party Time!
Cranberry Hamantaschen “Scone” With Lemon Curd Drizzle
Ingredients
- 1/2 cup unsalted butter, softened
- 1 1/3 cup sugar
- 2 Tbsp milk
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups flour
Cranberry Filling
- 3 cups cranberries
- 1/2 cup sugar
- 3/4 cup water
Lemon curd (optional)
Instructions
- In a large bowl, cream the butter and sugar until pale and fluffy.
- Add milk, egg, vanilla and salt. Mix.
- Gradually beat in the flour.
- Separate in half or into thirds, flatten into discs, wrap in plastic wrap and chill for at least 1 hour. The dough should be stiff and may need longer than an hour.
- To make the cranberry filling, add cranberries, sugar and water in a saucepan, stir, and bring to a simmer over medium heat. Cook for about 10 minutes until most of the cranberries have popped. Stir frequently, especially towards the end as it will thicken a lot.
- Preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough to a ¼ inch thickness, then use the top of a glass to cut into circles.
- Place 2 tsp of filling in the center of each circle, then pinch the pastry together to form three corners, leaving a little of the filling showing in the middle of the cookie.
- Place the cookies on a baking sheet and bake for about 15-17 minutes, until lightly golden. The baking length will really depend on the thickness of your dough so keep checking! You will want to make sure the bottoms of the cookies are cooked but you want them soft and chewy.
- If you want, you can drizzle with lemon curd right before eating.
For more Purim fun, check out our Purim Round Up 2021 page! (Or better yet, subscribe so you won’t ever miss a new post!) You can also follow us on Instagram for more timely updates!
If you’re ready to start Purim crafts and activities right now, there are many fun and meaningful experiences from previous years right here!
Purim Character Clothespin Dolls
“Boo Haman!” Fine Motor Skills Activity
For general information on Purim, check out these resources:
Bim Bam: The Purim Story in 4 Minutes
Chag Sameach!!
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[…] Cranberry Hamantaschen “Scone” With Lemon Curd Drizzle […]
Very excited to find this recipe today. I am wondering what type of cranberry are you using. fresh, frozen or dried as fresh isn’t available here. If using frozen do I defrost them first. I am really hoping you are going to say dried as those are most plentiful and would I have to cook for 10 minutes.
Looking forward to your response.