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Under 30 Minutes

Cranberry Scones

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

  • Prep:
  • Total Time:
  • Servings: 8
Cranberry Scones

Source: Everyday Food, December 2003


  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) half-and-half
  • 1/2 cup halved cranberries, drained on paper towels


  1. Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

  2. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Reviews (27)

  • CapeMayCook 14 Jan, 2015

    I made it as directed except used a food processor to blend everything but the cranberries. I used dried cranberries plus a half cup of pecan pieces. The basic recipe made good scones and I liked the texture a lot, but they were a little bland. Next time I would add cinnamon and/or nutmeg, as well as some grated orange zest to brighten the flavor. Using sanding sugar on top instead of regular would also be an improvement.

  • bjl63 27 Jan, 2014

    I fiddled with the recipe a little bit - I used dried cranberries and some toasted walnuts, added a scant tsp of Martha's pumpkin pie spice blend (it's on the site), and used 1/3 C orange juice and 1/3 C light cream +1/2 tsp vanilla for the liquid. If you have a processor, put the flour, spices (if using) baking powder, sugar, & salt in it, and pulse to mix, then add the cold butter chunks, and pulse, then use a mixer to mix the ingredients briefly. Makes a more tender & almost flaky scone!

  • Bonnie Bouwer 12 Apr, 2013

    You can substitute the half&half with yoghurt and get fluffier scones.

  • rhphx 3 Apr, 2013

    Can dough be made ahead of time and refrigerated and then baked?????

  • BeveLei 12 Mar, 2013

    I live in Volcano, Hawaii on the Big Island and don't have access to fresh cranberries. What we do have is Ohelo berries which is a variety of marianberries. It grows on a low bush in the high elevation (above 3000'). Nice flavor and now my signature. This is the best scone recipe I've tried!!

  • bfwill 16 Jan, 2013

    I have made this recipe many times. So I can make them in the summer I buy fresh cranberries in season and put them in the freezer so I can pull them out when I want them. The cranberries will last till the fresh ones come in the fall. This was the first scone recipe I made. Greaaaat.

  • jbbaker 3 Nov, 2012

    I used dried cranberries like others did and it was delicious. My house mates loved it! =)

  • lovinsweets 16 Jul, 2012

    Tried this recipe after my favorite Irish bakery closed its doors upon retirement. Oh, sooo good. They were even a little moister than my previous favorite bakery's. I used butter/milk, dried cranberries, and added a tbsp. of Miracle Whip to the batter for a little extra tang. After brushing the tops with butter/milk, I lightly dusted them with white sparkling sugar sprinkles. This added a little glitter, as well as giving your mouth that first delicious sweet bite. Got rave reviews.

  • thatchthegiraffe 12 Jun, 2012

    I used Crasins instead of Fresh Cranberries and a mixture of butter and milk instead of half and half, and it was still delicious. Really light and fluffy.

  • brstover 11 Jan, 2012

    The is the most delicious-and quickest- scone recipe out there. This makes tender fluffy scones. Instead of adding the cranberries, I just added some lemon zest and vanilla extract to the half-n-half (which was a mix of heavy cream and rice milk I had on hand). Even the dough was delicious!

  • BecksChicLife 15 Nov, 2011

    These scones are super simple to make and taste delicious! I used dried cranberries because that is what I had in the pantry, but they turned out perfect! Very simple recipe and a beautiful item to bring to holiday gatherings!

  • kbuczek 26 Jan, 2011

    These scones were delicious and so easy to make! Highly recommend them.

  • karaheald 26 Jan, 2009

    Make these again and again, and are a family favourite. Perfect morning treat with coffee.

  • Sleepygal_1948 11 Dec, 2008

    half-and-half is a dairy product that is half cream and half milk. Look for it near the milk in your dairy section.

  • syltremb 11 Dec, 2008

    Can someone tell me what is the* half-and-half * in the recipe. Merci

    Sylvie from Canada

  • tygerlilly 8 Dec, 2008

    This was my first attempt at making scones and was pleasantly surprised at how easy and delicious it was. I have added this recipe to my favorites. Thank you!

  • slk1027 1 Nov, 2008

    Can I use light cream instead of halk-and-half.

  • claudiamc 3 Oct, 2008

    Soooo easy to make and turned out great! Will make these again.

  • quitepeculiar 16 Jul, 2008

    I've used this recipe often, and I'll replace the half-and-half with almond milk, since I'm lactose intolerant and don't often have milk or such on hand. Also, I don't use flour on the surface when working the dough--I just work with it shaggy. My favourite sugar to use as a topping is light brown sugar, as it looks quite homey. This is a wonderful recipe, and I love being able to make something in less than an hour.

  • bonniemortensen 29 Jun, 2008

    Yes, I have used dried cranberries and I like them even better than the fresh! Also, I sprinkle white sugar crystals instead of granulated sugar on top to give them my "fancy" look. Whenever I make these, everyone raves. It is such an easy, excellent recipe.

  • mulliganfun 5 Apr, 2008

    I haven't used dried cranberries, I freeze quite a lot of fresh berries when in season. I also double the amount to 1 cup. My family also enjoys the scones when made with cinnamon chips, when I can find them. Sprinkle with cinnamon sugar before baking instead of plain sugar. Has anyone tried using dried or fresh blueberries?

  • LindseyJane 28 Mar, 2008

    Has anyone tried this using dried cranberries? They are easier to find in my tiny grocery store.

  • Nass 24 Feb, 2008

    It sooo quick and easy, I love this recipe! Instead on cranberries, I used white Toblerone chocolate!!! DELICIOUS!!!!

  • write4kids 28 Jan, 2008

    I have been making these since I first saw the recipe in Everyday Food. I love these and so easy to make. I usually make them when we invite friends over for coffee or tea. They are delicious!

  • valfx 29 Dec, 2007

    These really were very easy to make. I tried adding some orange zest as bethinne suggested and they were excellent. Thanks for the great idea! I'll definitely be making these again.

  • kato 26 Dec, 2007

    These are wonderful and a favorite. They are extremely easy to make. I used refined sugar in the batter, but I sprinkled turbinado on top of the scones, which made them a little special.

  • bethinne 10 Dec, 2007

    These were very simple and quick to make, however I think some orange zest (and maybe more cranberries) would have given it that extra something. Overall, they were tasty and easy and I would make them again.

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