Cranberry Scones

Dried cranberries, with their slightly sweet, tangy-tart flavor, are the star of these flaky cranberry scones. Made with simple ingredients often found on hand, they’re quick and easy to pull together, making them the ideal breakfast treat to serve for a lazy weekend morning. They’re best fresh out of the oven, steamy hot and dripping with butter, but they also store well and are ideal for a grab-and-go breakfast when you’re running out of time in the morning.

Ingredients for Cranberry Scones

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• Dry ingredients: For the dry ingredients, you’ll be using all-purpose flour, sugar, baking powder and salt.
• Wet ingredients: The wet ingredients in this cranberry scone recipe include butter, 2% milk and an egg.
• Dried cranberries: These tart, slighty sweet dried berries are folded in once the dough has been mixed together.
• Topping: Coarse sugar is sprinkled on top of the scones.

Directions

Step 1: Combine the ingredients

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Preheat the oven to 425°F. In a small bowl, gently combine the flour, sugar, baking powder and salt. Cut in the butter with a knife or your fingers until the mixture resembles coarse crumbs. In a separate small bowl, beat an egg and set it aside. Next, in another small bowl, combine the milk and 2 tablespoons of the beaten egg, saving the rest of the egg for later. Add the egg-milk mixture to the crumb mixture until just moistened. Stir in the cranberries.

Step 2: Knead and shape the dough

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Turn the dough onto a well-floured surface, then knead it gently six to eight times. Pat the dough into a 6-inch circle. Cut the circle into four wedges, then separate the wedges and place them on a baking sheet coated with cooking spray. Brush the scones with the remaining egg, and sprinkle them with coarse sugar.

Step 3: Bake and serve

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Bake the scones for 12 to 15 minutes or until golden brown. Serve warm with a slice of butter melted along the top or inside.

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Cranberry Scone Variations

• Add orange: Orange extract or orange rind is a delicious addition to the cranberry flavors. You can add a small amount and get big results—just 1 teaspoon of extract or 1 tablespoon of freshly grated rind will do.
• Replace the egg: Replacing the egg with applesauce will result in a subtle apple flavor.
• Top with a glaze: Make a simple confectioners’ sugar glaze. This recipe is vanilla flavored, but you can swap out the vanilla extract for one of your choosing, such as orange extract.
• Swap out the fruit: You can use any dried fruit in place of the cranberry. Try dried blueberries or golden raisins, for example.

How to Store Cranberry Scones

Keep any leftovers in an airtight container on the counter or in the fridge. They also freeze well, provided that you wrap each scone individually in waxed paper before adding it to an airtight container or bag.

How long do cranberry scones last?

Scones will last one to two days on the counter. They’ll last up to a week in the fridge (the cold keeps them from becoming too dry and crumbly), and in the freezer they’ll last for up to three months.

Cranberry Scone Tips

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What should I serve with scones?

Cranberry scones are the main character of a simple breakfast, but slices of cheese, a bowl of creamy yogurt and fresh berries are all excellent supporting roles. Because scones are somewhat of a mix between a muffin, bread and a biscuit, they’re the ideal side treat to serve in a large brunch spread.

How do I keep scones from drying out?

It’s important to not overwork the dough. You want to mix ingredients until just combined, and handle it as little as possible. You can also try using cold ingredients, as this will result in ingredients that bind together, which in turn allows the scones to rise. For cold ingredients, use cold butter, eggs and milk. Additionally, don’t overbake them. Remove scones from the oven when they are just slightly golden brown, but try not to open the oven to have a look—this can mess with your scones rising properly.

Why did my scones not rise?

As noted above, when you’re making this cranberry scones recipe, try to keep from peeking in on the scones while they’re cooking. Additional tips include not overmixing, using high-quality ingredients and making sure your leavening agent isn’t expired. Another trick that has success is using self-rising flour as opposed to just simple all-purpose flour.