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Cranberry Scones - buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.
Cranberry Scone Recipe
These cranberry scones are simple and easy to make. With just a bowl, a fork and a clean pair of hands you can have flaky and buttery scones that will impress your friends and family.
Cranberry scones are elegant and festive and can be served for holiday brunches and parties.
They also make a sweet gift for teachers, doormen, your house cleaner or hair dresser!
With just a few ingredients and following the proper mixing methods you will be able to share and enjoy these traditional English scones anytime of the year.
How To Make Perfect Scones
There are 3 secrets to making the perfect scones:
First, use COLD ingredients. Keep the butter, milk and egg in the fridge until you are ready to use them.
Cold butter releases steam which helps to create a flaky scone.
Second, do not over mix the dough or you will have a hard, dense scone. This dough comes together very quickly.
Third, take the time to chill the scones after they are cut into wedges. This will prevent them from spreading into a mess during baking.
What To Eat Scones With
Scones can be served with breakfast, at brunch, or as an afternoon snack with hot tea or coffee.
Cranberry scones can be served with lemon curd, jam or marmalade.
Scones can be topped with a glaze made with powdered sugar and a little cream or milk, just like the picture below.
Baker’s Tips For The Best Scones
- Double pan the scones to prevent over browning on the bottom.
- Rotate the pan half way through the baking process to prevent burning.
- You may add orange, chocolate chips, dry cherries, raisins, spices or lemon zest to the scones.
- Sprinkle the scones with coarse sugar after they are brushed with the egg mixture or heavy cream, right before baking.
Frequently Asked Questions
Yes, you can. You can freeze the scones after they are cut into wedges on a parchment lined baking sheet.
You can bake them right away or store them in a plastic bag for up to 3 months.
Yes, of course you can! A savory scone will be delicious and it’s made from the same scone dough.
You can combine diced ham and cheddar cheese, or cheddar cheese and herbs (chives or scallions) into the dough to make savory scones.
This recipe is only 285 calories per serving.
What To Serve With Cranberry Scones
Serve this dish with British delicacies, for example: Yorkshire pudding. For an afternoon tea party, I recommend the following recipes.
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Cranberry Scones
Ingredients
- 1/2 cup dried cranberries
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup butter, cold
- 3 tablespoons full milk, cold
- 1 large egg, lightly beaten
- 1/4 teaspoon coarse sugar
Instructions
- Preheat the oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
- In a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another small bowl, combine the milk and 2 tablespoons of beaten egg; add this to the crumb mixture, mixing just until moistened. Stir in the chopped dried cranberries.
- Turn the dough onto a floured surface and knead gently 6-8 times. Pat it into a 6-inch (15 cm) circle.
- Cut the dough into eight wedges. Separate the wedges and place them on a baking sheet lined with parchment paper. Chill for 30 minutes (this step is optional).
- Brush the scones with the remaining egg and sprinkle with coarse sugar. Bake at 425°F (218°C) for 12-15 minutes, or until golden brown. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect recipe!! Perfect results!!
Crunchy on outside soft on inside
Used Bob’s Red Mill 1 to 1 Gluten Free flour and evaporated milk, some Cinnamon chips. Mixed butter with my hands and put in freezer to chill.
:)
These scones are delicious! The dough was wetter than other scones I’ve made. I had only a small amount of dried cranberries on hand, so I used chopped dried apricots to fill up the 1/2 cup. Very nice!
Awesome Karen. I love moist scones!
I’ve just made them again (well, they’re chilling while the oven heats). The dough is more normal. I must have miscounted the tablespoons of milk on the first go). I liked the chopped dried apricots so much, I am using them again.
Thanks!
Awesome Karen.
This cranberries s ones are the best. I made this my first time, it moist and buttery. Keep it 2days later, heated and still soft and moist. This recipe is for keeps. Thank you again. No more buying scones
This is not a traditional British/ English Scone recipe. I am a British Chef of 48 years and still bake around 200 scones a week for my business. Our scones are traditionally a 2” round and around 2” or more high, so that we can split them and too with jam and clotted cream. And Yorkshire puddings are served either hot with roast beef and gravy, as Toad in The Hole or as a hot dessert. I just wished that ‘American’ scones were not classes as tradition English scones, because they are not. They are American Scones.
Chef Millie
Yes American scones.