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Cranberry Scones

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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

Source: Everyday Food, December 2003

Ingredients

  • 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

Directions

  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 Add a comment

  • kaseywins
    19 NOV, 2016
    I made this recipe with fresh Wisconsin cranberries since it's cranberry season around here. They turned out well but I used all whole wheat flour, which made them a bit dense. I think they'd be really tasty with a coarse sugar sprinkled on top! Enjoyed best alongside a hot cup of tea.
    Reply
  • 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.
    Reply
  • sundevilpeg1
    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!
    Reply
  • Bonnie Bouwer
    12 APR, 2013
    You can substitute the half&half with yoghurt and get fluffier scones.
    Reply
  • rhphx
    3 APR, 2013
    Can dough be made ahead of time and refrigerated and then baked?????
    Reply
  • 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!!
    Reply
  • 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.
    Reply
  • jbbaker
    3 NOV, 2012
    I used dried cranberries like others did and it was delicious. My house mates loved it! =)
    Reply
  • 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.
    Reply
  • 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.
    Reply