Cranberry Scones

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cranberry scones

Whenever I have fresh cranberries left over I bake them into scones. Cranberries add a nice juiciness and a tart flavor that I really like. The recipe I use is an adaptation from America’s Test Kitchen’s blueberry scones and my ingredient list matches that of America’s Test Kitchen very closely, except that I use cranberries instead of blueberries, of course.

I changed the method of preparation a bit as well. ATK uses a technique that resembles making puff pastry by rolling and folding the dough multiple times. I cut that whole process short and just pat the dough together into a disc immediately after mixing all the ingredients together. That makes the scones just a tiny bit denser than the puff pastry method, but they are still nicely light and flaky.

cranberry scones
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Cranberry Scones

Recipe adapted from America's Test Kitchen
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Breakfast
Cuisine: American
Keyword: cranberries, quick bread
Servings: 8
Calories: 220kcal

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons ice-cold unsalted butter, cut into small pea-size chunks
  • 1.5 cups roughly chopped fresh cranberries
  • 1/2 cup milk
  • 1/2 cup sour cream
  • powdered sugar to sprinkle over the baked scones

Instructions:

  • Heat the oven to 425 degrees F.
  • Whisk flour, sugar, baking powder, baking soda and salt together in a bowl.
  • Add the butter and quickly work it into the flour mix using your hands. (Just smear the butter pieces between your fingers to get them coated with the flour).
  • Add the cranberries to the flour mix.
  • Whisk milk and sour cream together in another bowl, then add to the dry ingredients.
  • Mix briefly with a rubber spatula just until the dough comes together. (It will be very sticky).
  • Turn the dough out onto a well-floured surface, sprinkle flour onto the dough and pat it into a 7-inch disc.
  • Cut the disc into 8 wedges and bake them on a parchment-lined baking sheet until they are golden-brown on the surface and crusty on the bottom (18 – 28 min.).
  • Let the scones cool, then sprinkle them with powdered sugar.

Nutrition

Calories: 220kcal

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11 comments

  1. Nagi@RecipeTin Eats says:

    YUM!!! I was scouring FoodGawker for American scones (our scones are very different!) and look which one I found!! Like I don’t look up to you enough already, now I know you are a ATK fan too….the pedestal just got cranked up!! ;)

    • Nicole B. says:

      Haha, so great that you like ATK too! My membership at their website is one of the very few subscriptions I’ve had and kept for many years; I’ve watched all their shows! Now, what are Australian scones like?

  2. Olivia says:

    Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks :) x

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