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1 Comment Scones are definitely one of my favorite treats, and after plenty of testing, I finally managed to make the perfect ones at home. These cranberry scones are light, tender, and buttery – and so good that a batch rarely lasts longer than a few hours. They’re absolutely perfect for an Easter breakfast or brunch, but honestly, any morning will do.
Table of contents
Why You’ll Love This Recipe
These cranberry scones are soft and fluffy on the inside with just the right amount of crumble – never dry or dense. The recipe is from my friend Regula from Miss Foodwise (slightly adapted) and she is the queen of all things English baking so you can trust her to bring the perfect scones recipe. While best eaten fresh, you can easily reheat them too.
Recipe Ingredients
Making perfect scones doesn’t require a whole lot of work. In fact you want to keep the work to a minimum for best result. You need the following ingredients:
- all-purpose flour – a good quality really helps
- baking powder
- sugar – I used regular white sugar
- butter – unsalted butter at room temperature
- cranberries – I used dried cranberries for this cranberry scones recipe
- eggs – two medium to large
- milk
How To Make Cranberry Scones Recipe
Making scones with cranberries at home is easier than you might think. The most important rule? Handle the dough gently. That’s what gives you light, fluffy scones instead of dense ones. And if you love scones make sure to check out these chocolate and orange scones as well.
Step 1 – Preheat the oven and make the dough
Sift the dry ingredients (flour, baking powder, sugar, and salt) into a large bowl. This helps everything combine evenly and keeps the scones light. Add the butter and rub it into the flour mixture with your fingertips until it resembles fine breadcrumbs. Work quickly so the butter doesn’t get too warm.
Stir the dried cranberries through the mixture so they’re evenly distributed. Add the beaten eggs and milk. Mix gently with a spatula until you have a soft, slightly sticky dough. Do not overmix!
Step 2 – Shape the dough
Transfer the dough to a lightly floured surface. Knead very briefly, just until the dough is no longer sticky but still soft. Press it into a round about 2 inches (5 cm) thick. Use a round pastry cutter and press straight down into the dough – don’t twist. Twisting can prevent the scones from rising properly. Gather the scraps, gently press together, and cut out more scones.
Step 3 – Brush and bake
Place the cranberry scones on the prepared baking tray and brush the tops with the egg-milk mixture.
Bake for 10-15 minutes, until well risen and golden brown.
Step 4 – Serve
Let the scones cool briefly on a wire rack. Serve warm with clotted cream, whipped cream, and your favorite jam (or lemon curd!)
FAQ Cranberry Scones Recipe
Fresh cranberries are not recommended for this recipe. They release too much moisture and are much more tart, which can affect both the texture and flavor of the scones. Dried cranberries work best.
Yes! You can replace the dried cranberries with raisins, sultanas, currants, or even chopped dried apricots or cherries. The base scone recipe stays the same.
This is usually caused by overworking the dough or twisting the cutter when cutting out the scones. Handle the dough gently and always press the cutter straight down without turning it.
Scones are best eaten the day they’re baked, but you can make them 1 day ahead and reheat them briefly in the oven before serving.
Store leftover scones in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to freshen them up.
Yes, you can freeze baked scones with cranberries. Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat straight from frozen in a low oven.
Expert tip
If there is one thing to remember from today’s post it is the fact that twisting the ring to cut out the scones is a no-no. I was blown away at the difference that made to the end result. So handly your dough as little as possible, cut it out in one motion and you’ll have delicious fluffy scones before you know it!
Cranberry Scones Recipe
Ingredients
- 430 grams all-purpose flour
- 2 tbsp baking powder
- 40 grams white sugar
- Pinch sea salt
- 150 grams unsalted butter at room temperature
- 100 grams dried cranberries
- 2 beaten eggs
- 90 ml milk
- 1 egg yolk + 1 tablespoon of milk
How to make the scones with cranberries
- Preheat the oven to 220˚C/430˚F and line two baking trays with parchment paper.
- Sift the flour, baking powder, sugar and salt into a bowl. Add the butter and knead with your fingers until the dough resembles breadcrumbs. Add the cranberries.
- Add the eggs, then the lemon juice and a little milk and mix with a spatula until you have a soft and slightly sticky dough.
- Place the dough on a generously floured work surface and continue to knead gently until the dough is no longer sticky but still soft to the touch. This will take about 1-2 minutes. Using your hands, press the dough into a sheet about 2 inches thick.
- Using a round cookie cutter about 2 inches (5 cm) for small scones and about 3 inches (7 cm) for large scones, punch out the scones by pushing straight down and not turning the mold.
- If you turn the pan, the scones will not rise properly. Fold the remaining dough back into a 2-inch thick ball and continue punching out scones until you run out of dough.
- Place the scones on a baking sheet lined with baking paper and brush with the egg-milk mixture.
- Bake in the middle of the oven for 10-15 minutes, until the scones are risen and golden brown.
- Let them cool on a wire rack. When cooled, cover with a dish towel to keep them soft and fresh.
- Serve with whipped cream or clotted cream and your favorite jam. Scones should be eaten the same day or reheated in the oven.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
My all time favorite scone recipe!