Total TimePrep/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.
Nutrition Facts1 each: 310 calories, 13g fat (8g saturated fat), 84mg cholesterol, 328mg sodium, 44g carbohydrate (19g sugars, 1g fiber), 5g protein.
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May 22, 2020
Delicious! Just enough sweetness. I added a few blueberries too.
Apr 10, 2020
These scones are perfection. They are tender, delicious, melt in your mouth!
Feb 16, 2020
My husband loves these scones. Very tender and equally good with cranberries or raisins.
Aug 7, 2019
Very good! First time ever making scones, and they worked perfectly!
May 19, 2019
I just made this and they didn’t turned of right. They needed more milk and since you can only knead it for 6-8 times, they were not mixed all the way! Not making it again ???? Cranberry Scones https://www.tasteofhome.com/recipes/cranberry-scones/?_cmp=stf Happy Cooking, Your friends from Taste of Home -- For more great recipes and cooking inspiration signup for our newsletters https://bit.ly/2RcXV7b I just made this and they didn’t turned of right. They needed more milk and since you can only knead it for 6-8 times, they were not mixed all the way! Not making it again ???? Cranberry Scones https://www.tasteofhome.com/recipes/cranberry-scones/?_cmp=stf Happy Cooking, Your friends from Taste of Home -- For more great recipes and cooking inspiration signup for our newsletters https://bit.ly/2RcXV7b The scones didn’t turned out right. I double the recipe and if looks like they needed more milk, and since I could only knead it 6-8 times, the dough was not completely formed! The flavor is nice but I don’t think I’ll be making these again.
Aug 15, 2017
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!
Mar 30, 2017
these came out great and i am at 9600 feet
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.
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.
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!