Cranberry Scones Recipe

5 26 29
Cranberry Scones Recipe
Cranberry Scones Recipe photo by Taste of Home
Publisher Photo

Cranberry Scones Recipe

Read Reviews
5 26 29
Publisher Photo
“You can use any dried fruit for these tender scones, but my favorite is a mix of dried cranberries and golden raisins,” says Della Dunsieth of New Castle, Pennsylvania. “Don’t overmix or you’ll have a hard, dense scone.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
  • 3 tablespoons 2% milk
  • 1 egg, beaten
  • 1/4 cup dried cranberries
  • 1/4 teaspoon coarse sugar

Directions

In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.
Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 4 scones.
Originally published as Cranberry Scones in Cooking for 2 Spring 2008, p15

Nutritional Facts

1 each: 310 calories, 13g fat (8g saturated fat), 84mg cholesterol, 328mg sodium, 44g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
  • 3 tablespoons 2% milk
  • 1 egg, beaten
  • 1/4 cup dried cranberries
  • 1/4 teaspoon coarse sugar
  1. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in cranberries.
  2. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut into four wedges. Separate wedges and place on a baking sheet coated with cooking spray. Brush with remaining egg; sprinkle with coarse sugar.
  3. Bake at 425° for 12-15 minutes or until golden brown. Serve warm. Yield: 4 scones.
Originally published as Cranberry Scones in Cooking for 2 Spring 2008, p15

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Reviews forCranberry Scones

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Tim User ID: 9124904 264105
Reviewed Mar. 30, 2017

"these came out great and i am at 9600 feet"

MY REVIEW
Linda User ID: 9099644 262086
Reviewed Mar. 5, 2017

"Used my food processor, doubled the recipe and added grated orange rind. The flavor is delicious but they are like a cake than a biscuit or scone. Not what I was going for but they are delicious and pretty fast to whip up."

MY REVIEW
danielleylee User ID: 4484886 260362
Reviewed Jan. 27, 2017

"These scones are more cake like. I doubled the recipe as well. The flavor is on point and my husband already requested them again. I also used whole wheat pastry flour instead of AP Flour."

MY REVIEW
sorryiateyourcupcake User ID: 8959096 255897
Reviewed Oct. 25, 2016

"If you're expecting a traditional British scone, this recipe is not for you. These are not a vehicle for jam and butter. These are American scones and should be reviewed accordingly. Take your time cutting in the butter. Use stick butter and a flour with a high protein content. Don't over-knead or over-stir. This will result in dry, dense scones. Sprinkle with coarse sugar crystals, not fine sugar. It does make a big difference. This is a fantastic recipe, and I've received some great compliments using it. Follow the recipe and never over-knead your dough!"

MY REVIEW
cooker-girl User ID: 8834792 247097
Reviewed Apr. 14, 2016

"easy and delicious. Came out perfect. Will be making these again."

MY REVIEW
TheCountess User ID: 8657194 239129
Reviewed Dec. 10, 2015

"I've made this quite a few times, and while tasty, they've always been more bready or cakey than a scone, and don't look like the picture at all. I've tried using different milk like whole compared to 2%, different types of butter (don't use margarine haha) and different fruits in it the the bottoms are always a little dark and the consistency isn't right. is there something I'me doing wrong?"

MY REVIEW
AtTheTableWithTonya User ID: 8292865 222809
Reviewed Mar. 15, 2015

"I think the recipe is great, my scones came out pretty big so next time I will make them just a tad bit smaller. I didn't use coarse sugar for the top, I used fine sugar. I like that they are quick to make and with the second batch I had them in about a minute less. I'm off to the kitchen to make more."

MY REVIEW
foleyd User ID: 4073849 219445
Reviewed Feb. 1, 2015

"I doubled the recipe and it came out perfect. A big hit with my family."

MY REVIEW
GreenTeacher User ID: 6117266 100673
Reviewed Nov. 16, 2014

"I doubled the recipe because I wanted to use up some craisins I had in the house. Dough was very sticky and not easy to work with but the finished product was fantastic!!"

MY REVIEW
Socerkris User ID: 7827676 100672
Reviewed May. 30, 2014

"This was an incredibly simple recipe, and it turned out delicious. I did not have milk, so substituted with whipping cream. This might have contributed to the greatness. Using a pastry blender works very well for blending. I'll add more cranberries next time. I made 6 smaller scones, and 12 minutes was the perfect cooking time."

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