Cranberry scones have a lovely golden-brown crust, while the inside remains soft and tender. Plus, they’re incredibly simple to make, and the whole family will love them! If you’ve never tried homemade scones before, this is the perfect recipe to start with.
Why You‘ll Love This Recipe
Making scones is incredibly easy, and I’ve been making them for years now. Over time, I’ve tried so many variations—Apple Cinnamon Scones, Peanut Butter Scones, Easy Savory Cheese Scones, Lemon Scones… the list goes on.
But out of all the scones I’ve made, I think cranberry scones are by far the easiest. Seriously, you don’t need to be an expert baker to nail these! They’re that simple.
Plus, the ingredients are pantry-friendly, which means there’s no excuse not to make them—just grab what you already have!
What makes these cranberry scones stand out, though, is the flavor. Once they come out of the oven, the smell is so tempting that I always find myself wanting to try one right away, even before they cool down.
The combination of buttery, flaky dough and tangy cranberries is pure perfection. They’re the kind of treat you can’t resist!
Tips for Success in Making Cranberry Scones:
- Use plastic wrap to roll out the dough: I love using plastic wrap to roll out scone dough because it keeps things clean and makes the dough much easier to handle. Just roll it out between two layers of wrap, and you won’t have to worry about the dough sticking to the counter or your rolling pin.
- Freeze the butter: Freezing your butter before incorporating it into the dough is key to getting that perfect scone texture. When the cold butter melts during baking, it creates small pockets of steam, which results in those tender, flaky layers that make scones so delightful. Don’t skip this step—trust me, it’s worth it!
- Handle the dough gently: The less you handle the dough, the lighter and flakier your scones will be. After mixing, just bring everything together gently—no need to knead. Overworking the dough can lead to tough scones, and nobody wants that!
- Chill the dough: If you have the time, let the dough rest in the fridge for 30 minutes before shaping it. This step firms up the dough and gives the scones a better texture when baked.
Ingredients:
- 400g cake flour
- 2g sea salt
- 80g caster sugar
- 10g baking powder
- 120g butter (cold)
- 100g cranberries (dried or fresh)
- 3 eggs (2 to be added to the dough, 1 for brushing the scones)
- 140g heavy cream
Instructions:
Mix the dry ingredients: In a large bowl, combine 400g cake flour, 2g sea salt, 80g caster sugar, and 10g baking powder. Use a whisk or spoon to mix thoroughly, ensuring the dry ingredients are evenly distributed and free of lumps.
Handle the butter: Cut 120g cold butter into small cubes and add it to the dry ingredients. Using your fingers (wear gloves if preferred), rub the butter into the dry mixture until it resembles coarse breadcrumbs. Make sure the butter stays in small chunks. Avoid overworking the dough to prevent the butter from melting—this ensures the scones will have a nice, flaky texture.
Add the wet ingredients and cranberries: To the crumbly mixture, add 100g cranberries, 2 eggs, and 140g heavy cream. Gently stir with a spatula until the dough just comes together. Be careful not to overmix, as it could develop gluten and affect the texture.
Chill the dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes. Chilling the dough helps it firm up, making it easier to handle, and allows the moisture to fully absorb, resulting in more tender scones.
Shape the dough: After chilling, remove the dough from the fridge and place it on a work surface. Roll it out into a 1.2 – 1.5 cm thick sheet using a rolling pin (you can use plastic wrap as a barrier). You can shape the scones by cutting them into triangles or squares, or use a round cutter to make traditional scone shapes.
Brush with egg wash: Place the shaped scones on a baking tray and brush the top of each scone with the egg wash. Apply the egg wash gently to ensure even coverage. This will give your scones a lovely golden-brown finish.
Bake the scones: Preheat your oven to 180°C (top and bottom heat) for about 10 – 15 minutes(I usually preheat the oven before preparing the dough). Once preheated, place the scones in the middle of the oven and bake for 20 minutes. Watch for a uniform golden-brown color on top, and your scones are ready!
Cool and enjoy: Once baked, remove the scones from the oven and let them cool on a wire rack. The outer crust will be crisp, while the inside remains soft and buttery. Enjoy these cranberry scones with your favorite jam or clotted cream!
Frequently Asked Questions
Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries in place of fresh ones. Just make sure to add them directly to the dry ingredients without thawing, to prevent the dough from becoming too wet.
How can I make these scones even more flavorful?
Try adding a teaspoon of vanilla extract or orange zest to the dough for extra flavor. You can also experiment with adding a bit of cinnamon or nutmeg.
Can I make these scones ahead of time?
Absolutely! After shaping the scones and brushing them with egg wash, simply freeze them before baking. When you’re ready, just bake from frozen for an extra 5-10 minutes. It’s a great option for prepping ahead of time for busy mornings.
Cranberry Scones – A Simple and Delicious Treat
Ingredients
- 400 g cake flour
- 2 g sea salt
- 80 g caster sugar
- 10 g baking powder
- 120 g butter cold
- 100 g cranberries dried or fresh
- 3 eggs 2 to be added to the dough, 1 for brushing the scones
- 140 g heavy cream
Instructions
- Mix the dry ingredients: In a large bowl, combine 400g cake flour, 2g sea salt, 80g caster sugar, and 10g baking powder. Use a whisk or spoon to mix thoroughly, ensuring the dry ingredients are evenly distributed and free of lumps.
- Handle the butter: Cut 120g cold butter into small cubes and add it to the dry ingredients. Using your fingers (wear gloves if preferred), rub the butter into the dry mixture until it resembles coarse breadcrumbs. Make sure the butter stays in small chunks. Avoid overworking the dough to prevent the butter from melting—this ensures the scones will have a nice, flaky texture.
- Add the wet ingredients and cranberries: To the crumbly mixture, add 100g cranberries, 2 eggs, and 140g heavy cream. Gently stir with a spatula until the dough just comes together. Be careful not to overmix, as it could develop gluten and affect the texture.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate it for 30 minutes. Chilling the dough helps it firm up, making it easier to handle, and allows the moisture to fully absorb, resulting in more tender scones.
- Shape the dough: After chilling, remove the dough from the fridge and place it on a work surface. Roll it out into a 1.2 - 1.5 cm thick sheet using a rolling pin (you can use plastic wrap as a barrier). You can shape the scones by cutting them into triangles or squares, or use a round cutter to make traditional scone shapes.
- Brush with egg wash: Place the shaped scones on a baking tray and brush the top of each scone with the egg wash. Apply the egg wash gently to ensure even coverage. This will give your scones a lovely golden-brown finish.
- Bake the scones: Preheat your oven to 180°C (top and bottom heat) for about 10 - 15 minutes(I usually preheat the oven before preparing the dough). Once preheated, place the scones in the middle of the oven and bake for 20 minutes. Watch for a uniform golden-brown color on top, and your scones are ready!
- Cool and enjoy: Once baked, remove the scones from the oven and let them cool on a wire rack. The outer crust will be crisp, while the inside remains soft and buttery. Enjoy these cranberry scones with your favorite jam or clotted cream!