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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.

Source: Everyday Food, December 2003
Total Time Prep Servings



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How would you rate this recipe?
  • wardsw18
    29 DEC, 2018
    I've loved this recipe for years now! I always make these scones after Thanksgiving and Christmas, using the berries leftover after making cranberry sauce. They go perfectly with a cup of tea and a good book. These scones are by no means sweet (most recipes containing cranberries include way more sugar than this one), but I love the tartness and that this recipe includes a relatively small amount of sugar. It's also a very easy and consistent recipe - I've never had any trouble getting the scones to come out the same way each time.
  • aja58
    18 FEB, 2018
    This recipe was easy, just as written. I did used golden raisins instead of cranberries. As always, be gentle with the dough so you don't develop gluten and make them tough. A Danish dough wisk is great in this case. I also baked on an insulated bottomed cookie sheet lined with parchment paper. Start checking for brownness at the 10 minute mark and rotate your baking sheet for even cooking and browning. These were tasty and tender scones. I don't normally write reviews unless I hit a perfect recipe. This is a go-to recipe.
  • norcaljah
    11 NOV, 2017
    I have made these scones a few times and I love them, as does everyone in my family. They are not too sweet, which we like. I also have made them with milk instead of half and half (which I don't typically have on hand) and they are just great!
  • 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.
  • 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.
  • 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!
  • 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.

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