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Cranberry Scones


8 pieces


30 minutes


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.


– 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

Step 1

Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.

Step 2

In 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.

Step 3

Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.

Step 4

Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). 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.

Thick Brush Stroke



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