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Cranberry Scones

 Cranberry Scones
“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.”
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 scone equals 310 calories,

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Cranberry Scones (continued)

Nutritional Facts: 13 g fat (8 g saturated fat), 84 mg cholesterol, 328 mg sodium, 44 g carbohydrate, 1 g fiber, 5 g protein.