Delicious Cranberry Scones: Your Ultimate Guide and Recipe

When you bite into a cranberry scone, you’ll taste that sweet butter mixed with tart bits of cranberry. It kind of feels like a hug from the inside, warm and soft. A lot of people bake these in fall or winter, cause they bring that cozy vibe to your kitchen and look really pretty on a plate.

These scones dont just look good, they’re easy to change up too. You can add orange zest or nuts, or even make them gluten free if you need to. In this article, we’ll go over what cranberry scones are, why cranberries are good for you, and how to bake them step by step. Plus, we’ll share tips to get them perfect and show you some fun twists you can try.

What are Cranberry Scones?

Cranberry scones are simple pastries that mix flour, butter and cranberries into a crumbly dough. They have a bit of sweet and a bit of tang from the berries, making each bite tasty. Most people eat them warm, spread with jam or butter.

Scones first showed up in Britain around the 16th century, and they were made with oats back then. Over time folks added sugar and butter, and started tossing in fruits like cranberries. That’s how we got these nice, fruity treats we love today.

The red of the cranberries really pops against the pale dough, and the tart taste cuts through the richness of butter. Whether it’s holiday season or just a regular breakfast, these scones are a hit in many homes.

The Benefits of Cranberries

Cranberries aren’t just pretty, they’re packed with vitamin C, K and fibre. They have antioxidants too, which help your body fight off stuff that can make you sick. Eating cranberries or drinking cranberry juice can also help your bladder stay healthy by keeping bad bacteria from sticking to it.

Putting cranberries into baked goodies like scones makes them taste better and gives you extra nutrients. So, you get the joy of a treat and some health perks at the same time. It’s a win-win for your taste buds and your body.

How to Make Perfect Cranberry Scones

The trick to fluffy scones is cold ingredients. Always cut your butter up and keep it in the fridge until you need it. Mixing cold butter with flour in little chunks gives you those flakey layers that melt in your mouth.

Next, gently stir in your cranberries so you dont squish them and make the dough wet in one spot. Mix the dry stuff with the fruit before you pour in the milk or cream.

Don’t overmix the dough after adding liquid. You want it just holding together, otherwise the scones come out tough. Also, score the dough with a sharp knife and brush the tops with a bit of cream for a nice golden color.

Detailed Recipe for Cranberry Scones

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup sugar
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 1 cup dried or fresh cranberries
• ¾ cup heavy cream or buttermilk
• Optional: 1 tablespoon orange zest, chopped nuts

Directions

1. Preheat the oven: Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix dry ingredients: In a big bowl, whisk flour, baking powder, sugar and salt.
3. Cut in butter: Toss cold butter cubes into the flour mix. Use your fingers or a pastry cutter until it looks like coarse crumbs.
4. Add cranberries: Stir in the cranberries and any extra stuff, make sure theyre spread out.
5. Form dough: Make a well in center, pour in cream. Stir gently until dough forms and dont overmix.
6. Shape scones: Turn dough onto floured surface. Pat or roll into a 1-inch thick circle. Cut into wedges.
7. Bake: Put scones on baking sheet, brush tops with cream. Bake 15–20 minutes until golden. Let cool a bit before eating.

Baking Tips

• Oven at 400°F (200°C) gives nice rise and golden top.
• Insert a toothpick in center; it should come out with few crumbs.
• Store in airtight container for up to 2 days, or freeze for later.

Variations of Cranberry Scones

These scones are easy to tweak. Here are some ideas you can try at home.

• Orange Cranberry Scones: Add orange zest for a bright, citrus twist.
• Almond Cranberry Scones: Mix in slivered almonds for extra crunch.
• Gluten-Free Cranberry Scones: Swap regular flour for a gluten-free mix.
• Savory Cranberry Scones: Add herbs like rosemary or thyme with the cranberries.

How to Serve Cranberry Scones

These scones are great for breakfast with butter or jam. Theyre also perfect for afternoon tea next to clotted cream or whipped cream.

During holidays, put them on a festive platter and serve with coffee, tea, or juice. They make any snack time feel special.

FAQs about Cranberry Scones

What is the origin of scones? Scones started in the British Isles in the 16th century, and were first made from oats and turned into quick breads.

Can I use frozen cranberries in scones? Yes, you can use them right from the freezer. You might need to bake a couple minutes longer.

How do I keep my scones from being crumbly? Avoid overmixing the dough and keep your ingredients cold.

Can I substitute the butter in the recipe? You can try coconut oil or vegan butter, but texture may change a bit.

Are cranberry scones healthy? Theyre a treat, but cranberries add fibre and vitamins, so theyre better than plain pastries.

Conclusion

Cranberry scones are a simple, tasty treat that bring cozy vibes to any table. With their sweet and tart flavor and easy recipe, you can bake them for breakfast, tea, or holidays. Give them a try and see why so many people love them.

cranberry scones

These cranberry scones are delightful, tender pastries bursting with tart cranberries and a hint of sweetness. Perfect for breakfast or an afternoon treat with tea!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast or Snack

Cuisine American

Servings 4 People

Calories 220 kcal

Equipment

• 1 baking sheet
• 1 mixing bowl
• 1 whisk
• 1 pastry cutter or fork
• 1 rolling pin
• 1 knife for cutting scones
• 1 parchment paper (optional)

Ingredients

  

• 2 cups all-purpose flour
• ¼ cup granulated sugar Can increase to ⅓ cup for a sweeter scone.
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter Cold and cubed.
• 1 cup fresh or frozen cranberries If using frozen cranberries, do not thaw before adding.
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• 1 large egg
• 1 egg for egg wash
• to taste tablespoons sugar for sprinkling Optional.

Instructions

 

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
• In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Fold in the cranberries gently.
• In another bowl, whisk together the heavy cream, vanilla extract, and egg until combined.
• Pour the wet ingredients into the flour mixture. Stir gently until just combined, being careful not to overmix.
• Transfer the dough to a floured surface and gently knead a few times until the dough holds together. Pat the dough into a circle about 1-inch thick.
• Use a sharp knife or dough cutter to cut the circle into 8 equal wedges.
• Place the scones on the prepared baking sheet. Beat another egg and brush it over the tops of the scones. If desired, sprinkle a little sugar on top.
• Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown.
• Allow them to cool slightly before serving. Enjoy your cranberry scones warm or at room temperature!

Notes

If using frozen cranberries, do not thaw them before adding to the dough; this will help prevent the dough from becoming too wet.

For a sweeter scone, you can increase the sugar to ⅓ cup.

These scones are best served fresh but can be stored in an airtight container for up to 2 days.