Quick Cranberry Scones Recipe

5 1 2
Quick Cranberry Scones Recipe
Quick Cranberry Scones Recipe photo by Taste of Home
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Quick Cranberry Scones Recipe

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5 1 2
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Being an Anglophile, I've tried lots of scone recipes over the years, but this is my all-time favorite. It was given to me by a hotel chef in Los Angeles and bakes into batches of lovely Christmas gifts for friends and family.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1 egg, lightly beaten
  • 2/3 cup heavy whipping cream
  • 1/3 cup dried cranberries or dried currants

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream ; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times.
Shape dough into a ball; place on an ungreased baking sheet. Pat until an 8-in. circle. With a sharp knife, score the dough into eight wedges (do not separate).
Bake at 425° for 15-20 minutes or until golden brown. Break into wedges. Serve warm. Yield: 8 scones.
Originally published as Cranberry Scones in Country Woman Christmas Annual 2005, p37

Nutritional Facts

1 each: 329 calories, 20g fat (8g saturated fat), 54mg cholesterol, 190mg sodium, 32g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1 egg, lightly beaten
  • 2/3 cup heavy whipping cream
  • 1/3 cup dried cranberries or dried currants
  1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine egg and cream ; stir into crumb mixture just until blended. Stir in cranberries. Turn onto a floured surface; knead gently four times.
  2. Shape dough into a ball; place on an ungreased baking sheet. Pat until an 8-in. circle. With a sharp knife, score the dough into eight wedges (do not separate).
  3. Bake at 425° for 15-20 minutes or until golden brown. Break into wedges. Serve warm. Yield: 8 scones.
Originally published as Cranberry Scones in Country Woman Christmas Annual 2005, p37

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abmcatmommy User ID: 7990430 151677
Reviewed Sep. 15, 2014

"The best cranberry scones! A local coffee shop used to have scones that were good, but these are far superior. Thank you for sharing recipe. I,too, am an Angophile, and these are great with a cup of tea."

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