Cranberry Raisin Scones
Start your day with the perfect balance of sweet and tangy flavors with these Cranberry Raisin Scones—a bakery-style treat you can easily whip up at home in just 30 minutes! Combining tart dried cranberries, sweet raisins, and a tender, buttery crumb, these scones are irresistibly delicious. A touch of vanilla and a sparkling finish of coarse sugar (optional) elevate them to café-quality perfection. The dough comes together effortlessly with heavy cream for a rich, moist texture, and the wedges bake to golden-brown perfection. These fruit-filled scones are ideal for breakfast, brunch, or an afternoon tea spread, and they’re best served warm with a dollop of butter or jam. Whether you’re a scone aficionado or new to baking, this simple recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.5 cups Dried cranberries
- 0.5 cups Raisins
- 0.75 cups Heavy cream, plus extra for brushing
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Coarse sugar for topping (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the dried cranberries and raisins, ensuring they are evenly distributed throughout the dough.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a fork until the dough comes together. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently knead it 2-3 times to gather it into a cohesive ball.
Flatten the dough into a 1-inch thick circle. Use a sharp knife to cut it into 8 equal wedges.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 15-17 minutes, or until the scones are golden brown and firm to the touch.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.6 g | 221% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 2763 mg | 120% | |
| Total Carbohydrate | 375.4 g | 137% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 168.2 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
