- 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.
Reviews forCranberry Scones
"My family loves these, usually double the recipe. We are from a family of bakers, and these past the test. I usually swirl a plain powdered sugar glaze on top! Yum!"
"these came out great and i am at 9600 feet"
"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."
"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."
"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!"
"easy and delicious. Came out perfect. Will be making these again."
"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?"
"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."
"I doubled the recipe and it came out perfect. A big hit with my family."
"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!!"