5.0 from 3 votes
Cranberry Scones
Cranberry Scones are the yummiest holiday baked treat! A sweet and tart combination of cranberries in a scone make for serious deliciousness.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 16 small
Calories: 170 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 2 ¼ cups all-purpose flour plus more for flouring surface and hands
- ½ cup granulated white sugar
- ⅓ cup light brown sugar packed
- 1 ¾ teaspoon baking powder
- ¼ cup butter ½ stick, cold
- 1 large egg
- ⅓ cup buttermilk
- ¾ cup frozen cranberries
Optional glaze:
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream or whole milk
Instructions
- Preheat the oven to 350 degrees F and line a sheet pan with parchment paper.
- In a large bowl, combine the flour, white sugar, brown sugar, and baking powder. Mix well.
- Cut the cold butter into the flour and sugar mixture using a pastry cutter until the butter has created pea sized chunks.
- Whisk the large egg and buttermilk together in a separate bowl until smooth and even.
- Add the buttermilk mixture to the butter and flour mixture and mix together carefully until the flour mixture is wet.
- Toss in the frozen cranberries and gently fold everything together until a dough forms.
- Flour a surface on the countertop.
- Divide the dough into two. Using your hands, shape the dough into two flat circles on the countertop that are about 1 inch thick.
- Use a knife or pizza cutter to cut each circle of dough into 8 triangular wedges, just like a pizza.
- Place the wedges on the sheet pan and bake in the oven for 14-16 minutes or until they start to turn golden brown.
Cup of Yum
Optional step
- Once the scones have cooled, mix together powdered sugar and heavy cream to create a thick, pourable glaze. Drizzle the top of each scone with the glaze.
Notes
- About the glaze
- The scones don’t need a glaze which is why it’s listed as an optional step. I tend to prefer a sweeter scone, so I always add on the glaze.
- Alternatively, you could sprinkle the tops of the scones with some coarse sugar before baking.
- Top Tips
- When making scones, it’s important not to overwork the dough, otherwise they turn out too dense. Try to handle the dough as little as possible in order to get flakier and lighter scones.
- If you can’t fit all of the scones into one batch in the oven, that is okay. The dough will be fine to sit out during the 15 or so minutes that one batch takes to bake.
- What to do with leftovers
- Store these Cranberry Scones at room temperature in an airtight container for 1-2 days. They will then last another 3 days in the refrigerator.
- Substitutions/Additions
- If you don’t have buttermilk, mixing your own is a great alternative. You can add 2-3 teaspoons of lemon juice or white vinegar to milk. Let it sit until it starts to sour, about 5 minutes.
- Freezing instructions
- This recipe can be frozen after baking. For longer storage, wrap them individually in plastic wrap and store in the
Nutrition Information
Calories
170kcal
(9%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.3g
Trans Fat
0.001g
Cholesterol
13mg
(4%)
Sodium
299mg
(12%)
Potassium
87mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
54IU
(1%)
Vitamin C
5mg
(6%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16small
Amount Per Serving
Calories 170
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 299mg | 12% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.