Cranberry Scones
Perfect for breakfast or afternoon tea, these Cranberry Scones strike the ideal balance between sweet and tangy, thanks to the burst of fresh or frozen cranberries nestled in every bite. Made with simple pantry staples like all-purpose flour, cold butter, and heavy cream, this recipe yields irresistibly flaky scones with a light golden crust, enhanced by a sprinkle of turbinado sugar for added crunch and sweetness. In just under 40 minutes, you’ll have eight warm, buttery scones with a hint of vanilla that pair beautifully with coffee or tea. Whether served fresh out of the oven or at room temperature, these easy-to-make scones are sure to impress family and friends.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 2 tablespoons turbinado sugar for sprinkling
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 all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Be careful not to overmix.
Gently fold in the cranberries until they are evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Form the dough into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife, slice the dough into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with a little extra heavy cream and sprinkle with turbinado sugar.
Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and transfer the scones to a wire rack to cool for a few minutes before serving. Enjoy your cranberry scones warm or at room temperature.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.7 g | 205% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 2714 mg | 118% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 101.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 100 mg | 8% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 522 mg | 11% | |
*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.
