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There’s something magical about the smell of scones baking in the oven, it’s like a warm hug for your senses. And when they’re cranberry scones? Pure bliss. This simple recipe can create unforgettable moments around the table.
Now, imagine biting into a Cranberry Scone: flaky, buttery, and bursting with tangy cranberries. Pair them with butter, jam, or your favorite tea for the perfect treat.
Berry Good Reasons to Try Cranberry Scones Today
- Prep Time: 10 minutes
- Resting Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 9 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Method: Easy
- Cuisine: Scotland
Description
Cranberry scones are more than just a treat; they’re little bundles of history, love, and flavor! Born in the cozy kitchens of Scotland, these crumbly delights have traveled across centuries to land on our plates. Loved by royalty and commoners alike, cranberry scones blend a sweet tanginess with a rich texture that’s hard to resist. And the benefits? They’re perfect for family brunches, impressing guests, or even just a sweet escape with a cup of tea. Let’s dive into the world of cranberry scones, one tasty crumb at a time!
Ingredients
- 500g (4 cups) plain flour
- 30g (3 heaped tsp) baking powder
- A pinch of salt
- 80g (1/3 cup + 1 tbsp) sugar
- 100g (1 stick) butter
- 2 large eggs
- 200ml (3/4 cup) buttermilk (or milk mixed with 1 tbsp vinegar—let it sit for 10-15 minutes)
- 150g (1 cup) cranberries (or raisins, if that’s your preference)
- Egg wash
Instructions
- Sift the flour, baking powder, and salt into a big bowl. Picture this as setting the stage for your masterpiece; every great bake begins here.
- Grate the butter into the mix and rub it in with your fingers until it feels like soft sand. It’s messy, but that’s the fun of baking! This step is where your scones get their signature flakiness.
- Stir in the sugar, then fold in cranberries (or raisins if you’re feeling classic). Can’t you almost see these little gems peeking through the golden crust already?
- Beat the eggs, mix them with buttermilk (or milk and vinegar), and pour this velvety blend into the center of your dry ingredients. Think of it as the glue bringing all the goodness together.
- Stir everything with a spoon until it starts to come together, then dive in with your hands. Feel the dough taking shape, it’s oddly satisfying! Make sure no dry spots are hiding in the bowl.
- Sprinkle flour on your counter or parchment paper, plop the dough down, and lightly dust the top with a bit more flour.
- Gently press it flat and into a square, if possible, with your palms to about 3 cm (slightly more than 1 inch) thick. Don’t worry if it’s not perfect, imperfection is part of the charm!
- Grab a 7 cm (3-inch) cutter, dip it in flour, and press straight down through the dough. No twisting, go straight down; this keeps those edges sky-high as they bake.
- Gather the scraps, give them a quick re-roll, and repeat.
- Place the scones on a baking tray, brush on the egg wash, and slide them into a preheated oven at 200°C (392°F).
- Set a timer for 18 minutes (or 180°C/356°F for fan ovens). By now, your kitchen will smell like pure joy.
- Once baked, turn off the oven, but let your scones hang out inside the oven for another 3–5 minutes.
- Then transfer them to a wire rack to cool completely, if you can resist sneaking one while they’re warm!
Notes
Created, Prepared, Tried, and Tested by Esme from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 401
- Sugar: 22.3 g
- Sodium: 63.4 mg
- Fat: 11.6 g
- Saturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 67.9 g
- Fiber: 2.5 g
- Protein: 8 g
- Cholesterol: 67.8 mg
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Hey Esme’ your in my head. Lol. I’ve been looking for a scone recipe. It’s really hard to find scones here in my area, though I did finally find a cafe that has them. But I’ve been wanting to make my own. And here you are with your recipe. So I can’t wait to try this. Pinned 📌.
Thanks bunches for sharing with Sweet Tea & Friends this month sweet friend. I appreciate you!
Good morning Paula. Firstly thank you for pinning this recipe. I hope that you will enjoy it when you get to make it at home. In my opinion, this one turned out perfect. I love a good scone and this checked all the boxes for me. Enjoy it and please do come back and let me know what you think.
Your recipe sounds great. Yesterday I made scones for my church’s bake sale. I made cran-orange (dried cranberries, dried orange peel and orange extract. And raisin/carroway seeds (like my late mother-in-law’s Irish soda bread). I also love chopped dried apricots and sliced almonds or blueberries, too! Sometimes coarse sugar or cinnamon and sugar sprinkled on top! Perfect with a cuppa!
WOW, just wow, your add-ins does sound fantastic. Do you have a recipe somewhere I can see it and try it out Kathy.
Delicious scones! Cranberry sounds the perfect flavour and texture contrast. x
Hello Kate. Thanks for your kind words. I love my scones and this one is no exception. Hope you try this and enjoy it.
Your scones look wonderful! I do love a good scone and would love to try your recipe.
Thank you for visiting my blog!
Hi there Kitty. Hope you will enjoy this scone, please let me know what you think. Enjoy
My kids were asking about scones they other day – they are 13 and 11 and have never had a scone before – they had no idea what they were. Maybe I should make some just for fun.
Hi Laura, Yes I think you should make some, and I truly hope they enjoy the treat. I love scones, so do make some on a regular basis. Have fun and please do let me know what the kids have to say,
Oooh, yum!
Thanks, Lydia, I am biased, but they are awesome.
When I make scones they are normally plain ones. Cranberries are a bit hard to find here but I have been thinking about making them with raisins so I might give that a go soon!
Raisins will be perfect, I had some dried cranberries so used that but otherwise I would have used raisins as well. Hope you love them and enjoy it