Cranberry Scones

Name: Cranberry Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 pieces
Ingredients: 1/2 cup dried cranberries; 1 cup all-purpose flour; 1/4 cup sugar; 1-1/2 teaspoons baking powder; 1/8 teaspoon salt; 1/4 cup butter; 3 tablespoons full milk; 1 large egg; 1/4 teaspoon coarse sugar

User Reviews

4.6

162 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 pieces
Calories
285 kcal
Course
Baked Goods
Cuisine
International

Cranberry Scones

Kelsey Carr

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Cranberry Scones - buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.

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Ingredients

Servings

1/2 cup dried cranberries
1 cup all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter cold
3 tablespoons full milk cold
1 large egg lightly beaten
1/4 teaspoon coarse sugar

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Instructions

Preheat the oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
In a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. In another small bowl, combine the milk and 2 tablespoons of beaten egg; add this to the crumb mixture, mixing just until moistened. Stir in the chopped dried cranberries.
Turn the dough onto a floured surface and knead gently 6-8 times. Pat it into a 6-inch (15 cm) circle.
Cut the dough into eight wedges. Separate the wedges and place them on a baking sheet lined with parchment paper. Chill for 30 minutes (this step is optional).
Brush the scones with the remaining egg and sprinkle with coarse sugar. Bake at 425°F (218°C) for 12-15 minutes, or until golden brown. Serve warm.

Notes

This recipe is adapted from Taste of Home.

Nutrition Information

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Serving 8pieces Calories 285kcal (14%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 73mg (24%) Sodium 196mg (8%) Fiber 1g (4%) Sugar 15g (30%)