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 Do You 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
Can I Freeze Scones?
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.
Can I Make a Savory Scone?
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.
How Many Calories per Serving?
This recipe is only 285 calories per serving.
What to Serve with This Recipe?
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
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.
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 cold butter
- 3 tablespoons full milk cold
- 1 large egg lightly beaten
- 1/4 teaspoon coarse sugar
Directions
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1Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
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2In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in dried cranberries pieces.
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3Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.
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4
Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step).
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5
Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.
Recipe Notes
This recipe is adapted from Taste of Home.
karen marie
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!
Rasa Malaysia
Awesome Karen. I love moist scones!
karen marie
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!
Rasa Malaysia
Awesome Karen.
EvaRodericks
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
Millie
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
Rasa Malaysia
Yes American scones.
Yeh Ximin