These delicious Cranberry Scones are tender, moist and bursting with juicy cranberries! The tart cranberries are complemented by the lightly sweetened scone and can be enjoyed for breakfast or served as a dessert – so good! The simple glaze adds a touch of sweetness and is totally optional!
Cranberry Scones Recipe
These easy Cranberry Scones are bursting with juicy cranberries and topped off with a dreamy orange glaze. Enjoy on a cozy morning and a hot cup of coffee or tea or serve as part of your holiday brunch spread – they are sure to be a hit!
I’ve perfected this scone recipe so that the result is a flavorful, moist scone, with a soft texture – a far cry from the dry, bland scones that give this treat a bad name. I include heavy cream and an egg in my recipe along with baking powder creating a texture that is lighter and not as dense as you might expect.
The tartness of the cranberries is the perfect complement to the lightly sweetened scones and adds brightness and freshness to every bite!
Scones can be shaped in so many ways! You’ll see them as circles, triangles or more organic in shape. Here is how we like to cut them:
- Cut them into circles using a biscuit cutter. Any size you want although keep in mind the baking time will need to be adjusted accordingly.
- Turn them into drop scones by simply scooping some of the scone dough out and dropping onto a baking sheet.
- Shape the dough into a disc and using a bench scraper to cut into wedges (my preferred method).
How To Make Cranberry Scones
- Whisk together all purpose flour, granulated sugar, brown sugar, baking powder and salt. Cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Whisk together the heavy cream, egg and vanilla extract.
- Pour wet mixture into dry mixture.
- Stir with a fork until almost combined.
- Add cranberies.
- Stir until dough forms.
- Pat into a disc about 6 inches across and 1 inch thick.
- Cut into wedges.
- Bake until golden brown and cooked through.
Scones should be stored at room temperature in an airtight container for 1 to 2 days or store in the refrigerator for up to 5 days.
To freeze, wrap individually in plastic wrap and then place in a freezer ziploc bag for up to 3 months. Thaw at room temperature.
Can I Add Other Ingredients?
Sure! White chocolate chips, orange zest, mini chocolate chips, pistachios, almonds – you name it! About a half a cup would be a good amount to start with.
Will Dried Cranberries Work In This Recipe?
I prefer fresh but if using dried, soak them in warm water for about 10 minutes to rehydrate them.
Tools You’ll Need
You most likely have all of these on hand but here is a quick look at what you’ll need to make these scones:
- A large baking sheet – I use a half sheet.
- Parchment paper or a silicone baking mat will make transferring the scones easy and ensures they come off in one piece.
- A pastry cutter makes quick work of cutting the butter into the flour. Two knives or forks will also work.
- A pastry brush to brush on the heavy cream.
- Sanding sugar to sprinkle on top of the scones. While completely optional, I love the look it gives to these scones.
- A bench scraper or large knife to cut the disc into wedges. You can also use a large knife.
Trish’s Tips and Tricks
- Ensure your butter and heavy cream are very cold for a wonderfully flaky scone.
- Don’t overmix the dough as it can lead to dry scones.
- Rotate the baking sheet halfway for even browning.
More Cranberry Recipes
- Best Cranberry Sauce
- Cranberry Bars
- Cranberry Orange Relish
- Crockpot Cranberry Sauce
- Cranberry Pecan Brie Bites
- Cranberry Orange Scones
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup cranberries fresh or frozen
- ¾ cup heavy cream very cold
- 1 large egg
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter very cold, cut into small cubes
- 1 tablespoon heavy cream very cold
- 2 tablespoons sanding sugar
- 1 cup powdered sugar
- 2 to 3 tablespoons heavy cream or whole milk
- ½ teaspoon vanilla extract or orange extract
- In a large bowl, whisk together all purpose flour, granulated sugar, brown sugar, baking powder and salt.2 cups all purpose flour, ½ cup granulated sugar, ¼ cup light brown sugar, 2 teaspoons baking powder, ½ teaspoon salt
- Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.6 tablespoons unsalted butter
- In a separate bowl, whisk together the heavy cream, egg and vanilla extract.¾ cup heavy cream, 1 large egg, 2 teaspoons vanilla extract
- Pour cream mixture into flour mixture and stir with a fork until mostly combined.
- Add in the cranberries and gently fold everything together until a dough forms.1 cup cranberries
- Divide the dough in two. Turn dough out onto a lightly floured surface and pat into two discs about 1 inch thick.
- Use a large knife or bench scraper to cut into 6 to 8 wedges. Transfer scones to the prepared baking sheet. Optional: Brush the tops of scones with heavy cream. Sprinkle with sanding sugar if desired.1 tablespoon heavy cream, 2 tablespoons sanding sugar
- Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
- Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
- Whisk powdered sugar and cream together in a small bowl until smooth. If it's too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it's too thick, add additional cream or milk one teaspoon at a time to thin it. Flavor with orange just, orange zest or vanilla extract if desired.1 cup powdered sugar, 2 to 3 tablespoons heavy cream, ½ teaspoon vanilla extract