Cranberry Scones

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These moist, buttery, sweet and tart cranberry scones are the perfect way to start a cold winter day with something warm and comforting. The dough is easily put together by hand, so there’s no need to get your mixer dirty before breakfast.

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.

More fall breakfast ideas:

cranberry scones
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5 from 1 vote

Cranberry Scones

These moist, buttery, sweet and tart cranberry scones are the perfect way to start a cold winter day with something warm and comforting. The dough is easily put together by hand, so there’s no need to get your mixer dirty before breakfast.
Prep Time15 mins
Cook Time28 mins
Total Time43 mins
Course: Breakfast
Cuisine: American
Keyword: cranberry scones
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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cranberry scones

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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