Cranberry Scones Recipe
Cranberry Scones Recipe photo by Taste of Home

Cranberry Scones Recipe

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“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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Reviews for Cranberry Scones

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 14, 2016

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

MY REVIEW
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
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
Reviewed Feb. 1, 2015

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

MY REVIEW
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!!"

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