These scones are delightfully crisp on the edges with a soft, flaky interior that melts in your mouth. The cranberries add bursts of bright flavor, complementing the rich, buttery dough. This recipe comes together quickly with simple ingredients and can be customized with glazes, spices, or additional fruits. Plus, they freeze beautifully—perfect for making ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar baking powder salt unsalted butter (cold and cubed) heavy cream (plus extra for brushing) egg vanilla extract dried cranberries or fresh/frozen cranberries optional: orange zest or coarse sugar for topping
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the cream, egg, and vanilla extract.
Pour the wet ingredients into the dry mixture and stir until just combined.
Fold in cranberries (and orange zest if using), being careful not to overmix.
Turn the dough out onto a floured surface and gently knead it a few times. Pat into a 1-inch thick circle.
Cut into 8 wedges and place them on the prepared baking sheet.
Brush tops with cream and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes, or until golden brown.
Cool slightly before serving.
Servings and timing
This recipe makes 8 scones. Prep time is about 15 minutes, and bake time is 18–22 minutes. Total time is approximately 35–40 minutes.
Variations
Orange-Cranberry: Add orange zest to the dough for a citrusy twist.
Glazed Scones: Drizzle with a simple powdered sugar glaze or an orange glaze after baking.
Nutty Addition: Add chopped pecans or walnuts for extra crunch.
Savory Touch: Reduce sugar slightly and add a pinch of thyme or rosemary for a unique flavor.
Mini Scones: Cut the dough into smaller wedges or rounds for bite-sized treats.
Storage/Reheating
Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for 5–10 minutes or microwave for 15–20 seconds. For longer storage, freeze scones tightly wrapped for up to 3 months. Thaw overnight or reheat from frozen.
FAQs
Can I use fresh cranberries instead of dried?
Yes, just chop them in half if they’re large and reduce any added liquid slightly, as fresh cranberries release more moisture.
Why is cold butter important in scones?
Cold butter creates flaky layers as it melts during baking, giving scones their signature texture.
Can I make the dough ahead of time?
Yes, shape the scones and refrigerate the dough for up to 24 hours before baking.
How do I prevent scones from being dry?
Avoid overmixing the dough, and measure ingredients accurately—especially the flour.
Can I freeze scones before baking?
Yes, freeze unbaked scones on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.
What can I use instead of heavy cream?
You can substitute with half-and-half or whole milk, though the texture may be slightly less rich.
Do I need to soak dried cranberries before using?
No, but you can soak them in warm water or orange juice for 5–10 minutes to make them plumper.
Why didn’t my scones rise properly?
Make sure your baking powder is fresh, and don’t overwork the dough.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend, but results may vary slightly in texture.
What’s the best way to serve cranberry scones?
Serve warm with butter, clotted cream, or a drizzle of glaze. They’re also great with jam or honey.
Conclusion
Cranberry Scones are a delightful treat that combines tart fruit with buttery pastry for a bakery-quality result at home. Whether you’re baking for a cozy morning, a brunch spread, or prepping for the holidays, these scones offer flavor, texture, and versatility in every bite. Make a batch today and enjoy the simple pleasure of homemade scones.
Cranberry Scones are tender, buttery pastries filled with tart cranberries, creating the perfect blend of sweet and tangy. With a crisp golden crust and soft, flaky center, these scones are ideal for breakfast, brunch, or an afternoon treat.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:8 scones
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup heavy cream (plus more for brushing)
1 large egg
1 teaspoon vanilla extract
3/4 cup dried cranberries or chopped fresh/frozen cranberries
Optional: 1 tablespoon orange zest
Optional: Coarse sugar for topping
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
Pour wet ingredients into dry and stir just until combined. Do not overmix.
Fold in cranberries and orange zest (if using).
Turn dough onto a floured surface. Gently knead a few times and shape into a 1-inch thick circle.
Cut into 8 wedges and place on prepared baking sheet.
Brush tops with cream and sprinkle with coarse sugar if desired.
Bake for 18–22 minutes, until golden brown. Cool slightly before serving.
Notes
Keep butter cold for the flakiest texture.Do not overmix the dough to avoid dense scones.Soak dried cranberries in warm water or orange juice for extra plumpness.Glaze cooled scones with a simple icing or orange glaze for extra flavor.Freeze unbaked scones and bake from frozen, adding a few extra minutes to bake time.
