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cranberry scones

These cranberry scones are delightful, tender pastries bursting with tart cranberries and a hint of sweetness. Perfect for breakfast or an afternoon treat with tea!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast or Snack
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 baking sheet
  • 1 mixing bowl
  • 1 whisk
  • 1 pastry cutter or fork
  • 1 rolling pin
  • 1 knife for cutting scones
  • 1 parchment paper (optional)

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar Can increase to 1/3 cup for a sweeter scone.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter Cold and cubed.
  • 1 cup fresh or frozen cranberries If using frozen cranberries, do not thaw before adding.
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 egg for egg wash
  • to taste tablespoons sugar for sprinkling Optional.

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
  • Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Fold in the cranberries gently.
  • In another bowl, whisk together the heavy cream, vanilla extract, and egg until combined.
  • Pour the wet ingredients into the flour mixture. Stir gently until just combined, being careful not to overmix.
  • Transfer the dough to a floured surface and gently knead a few times until the dough holds together. Pat the dough into a circle about 1-inch thick.
  • Use a sharp knife or dough cutter to cut the circle into 8 equal wedges.
  • Place the scones on the prepared baking sheet. Beat another egg and brush it over the tops of the scones. If desired, sprinkle a little sugar on top.
  • Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown.
  • Allow them to cool slightly before serving. Enjoy your cranberry scones warm or at room temperature!

Notes

If using frozen cranberries, do not thaw them before adding to the dough; this will help prevent the dough from becoming too wet.
For a sweeter scone, you can increase the sugar to 1/3 cup.
These scones are best served fresh but can be stored in an airtight container for up to 2 days.