If you’re craving something cozy, comforting, and just sweet enough, these cranberry scones are a must. They’ve earned a permanent spot in my top five favorite baked treats—for good reason.
Lightly crisp on the outside, soft and fluffy on the inside, and loaded with tart dried cranberries, they’re the perfect anytime snack.
I make scones year-round because they’re incredibly simple to pull together. Whether you’re serving them for breakfast, brunch, or a casual afternoon tea, these golden beauties never disappoint.
Plus, you can totally customize them. Try mixing in different dried fruits, chocolate chips, orange zest, or even cheddar and herbs for a savory version.
Personally? I love mine plain with butter, packed with dried fruit, or even cheesy. There’s no wrong answer when it comes to scones.
Tips for the Best Homemade Scones
- Use cold butter. It’s key for that flaky, tender texture. I like cutting it into cubes and popping it back in the fridge until ready to use.
- Don’t overmix. Stir just until your dough comes together—overworking it makes scones tough and dense.
- Chill before baking. A quick 15–20 minute rest in the fridge helps scones hold their shape and rise beautifully.
- Flour your cutter. When cutting your scones, dip your cutter into flour each time. This keeps the edges clean and helps them rise evenly. If you do not have a cutter, a glass/cup would work just as good.
- Don’t twist the cutter! Press straight down for best results—twisting can seal the edges and affect the rise.
What’s Your Favorite Scone Add-In?
I’d love to hear it—are you team dried fruit, chocolate, or savory mix-ins? Leave a comment below and let’s swap ideas!
I’ll leave you with our go-to cranberry scone recipe—a favorite in our house for breakfast, after-school snacks, or just a quiet moment with tea.
If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well.
Recipes you might enjoy
GF BANANA PUMPKIN BREAD
NO BAKE SWEET FRUIT PIZZA
NUTELLA ROLLS
THE BEST CINNAMON ROLLS
Cranberry Scones
These tender, lightly sweet scones are filled with tart dried cranberries and topped with a golden, glossy finish. Perfect for brunch, tea, or whenever you need a cozy bite.
Ingredients
- 4 cups (500g) strong white bread flour (plus more for dusting)
- 2 tablespoons (25g) baking powder
- 1/4 teaspoon salt
- 1 cup (120g) dried cranberries
- 1 stick (113g) unsalted butter, cold and cut into small pieces
- 2 medium eggs
- 1 cup (250ml) whole milk
- 4 tablespoons (60ml) heavy whipping cream
- 1/3 cup (80g) granulated sugar
- 1 large egg (for egg wash), beaten with a pinch of salt
- Powdered sugar (icing sugar), for dusting
To serve:
- Whipped butter
- Your favorite jam
Instructions
- Prep your trays: Line two baking trays with parchment paper or lightly grease nonstick trays.
- Mix the dry base: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter pieces and use your fingers to rub it in until the mixture looks like coarse breadcrumbs.
- Add the cranberries: Stir in the dried cranberries. (Tip: If your cranberries are a bit dry or tough, soak them in hot water for 10 minutes and pat dry before using.)
- Make the wet mix: In a separate bowl, beat the eggs with the milk, cream, and sugar. Pour this mixture into your dry ingredients and gently stir until everything starts coming together. Don’t overmix—it should be soft and slightly sticky.
- Form the dough: Turn the dough out onto a floured surface. Fold it over a few times to bring it together—avoid kneading. Lightly roll it out to about 1¼ inch (3cm) thickness.
- Cut your scones: Use a 2.5-inch (6.5cm) round cutter to cut out your scones. Press straight down—don’t twist the cutter. Place them on the prepared baking trays, leaving space between each one.
- Chill and preheat: Brush the tops with the beaten egg and chill in the fridge for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C).
- Bake: Once chilled, brush the scones again with egg wash and bake for about 15 minutes, or until risen and golden on top.
- Cool and serve: Transfer the scones to a wire rack to cool completely. Dust lightly with powdered sugar and serve with whipped butter and jam.
Notes
Tips for the Best Homemade Scones
- Use cold butter. It’s key for that flaky, tender texture. I like cutting it into cubes and popping it back in the fridge until ready to use.
- Don’t overmix. Stir just until your dough comes together—overworking it makes scones tough and dense.
- Chill before baking. A quick 15–20 minute rest in the fridge helps scones hold their shape and rise beautifully.
- Flour your cutter. When cutting your scones, dip your cutter into flour each time. This keeps the edges clean and helps them rise evenly. If you do not have a cutter, a glass/cup would work just as good.
- Don’t twist the cutter! Press straight down for best results—twisting can seal the edges and affect the rise.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving:Calories: 383Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 80mgSodium: 130mgCarbohydrates: 62gFiber: 2gSugar: 17gProtein: 11g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
