Cranberry Scones are tender, buttery, and slightly crisp on the outside with bursts of tart cranberries in every bite. These classic tea-time treats are perfect for breakfast, brunch, or holiday mornings. The dough comes together quickly, and when baked, the scones rise beautifully with a soft crumb inside. A simple drizzle of orange glaze or a dusting of sugar makes them extra special.
Cooking Time: 25 minutes
Servings: 8
Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/2 cup dried cranberries (or 3/4 cup fresh cranberries, chopped)
1/2 cup heavy cream, plus more for brushing
1 large egg
1 teaspoon vanilla extract
1 teaspoon orange zest (optional)
For the Glaze (optional):
1/2 cup powdered sugar
1–2 tablespoons orange juice or milk
Instructions:
-
Preheat the Oven
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. -
Cut in the Butter
Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs. Cold butter is key—it gives the scones their flaky texture. -
Add Cranberries
Stir in the cranberries and orange zest, if using. -
Combine the Wet Ingredients
In a small bowl, whisk together the cream, egg, and vanilla extract. Pour this into the flour mixture and stir just until the dough starts to come together. Don’t overmix or the scones will be dense. -
Shape and Cut
Turn the dough out onto a lightly floured surface and gently knead it 3–4 times to bring it together. Shape it into an 8-inch circle about 1 inch thick. Cut into 8 wedges and place them on the prepared baking sheet. -
Brush and Bake
Brush the tops with a little heavy cream and sprinkle lightly with sugar if desired. Bake for 18–22 minutes, until the tops are golden brown. -
Add the Glaze (optional)
While warm, drizzle the scones with the orange glaze made by whisking together powdered sugar and orange juice or milk.
Nutrition (per scone):
Calories: 290
Protein: 5g
Carbohydrates: 37g
Fat: 14g
Sugar: 15g
Fiber: 1g
Tips:
Keep all your ingredients cold—especially the butter and cream—for the best flaky texture.
If using fresh cranberries, toss them in a tablespoon of sugar before adding to the dough to balance the tartness.
You can freeze unbaked scones; bake them straight from frozen, adding a few extra minutes to the baking time.
For extra flavor, drizzle with white chocolate or serve with clotted cream and jam.
These scones are best eaten the same day but can be reheated in the oven for a fresh taste.
