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Cranberry Scones Recipe

Cranberry Scones

iamwinfred
These Cranberry Scones are golden, buttery, and perfectly flaky, with pops of tart cranberry in every bite and a lightly sweet vanilla glaze drizzled over the top. Made with cold butter, heavy cream, and fresh or dried cranberries, they come together in under an hour with no special equipment required. A touch of orange zest takes them completely over the top, making them ideal for holiday brunch, weekend mornings, or anytime you want a bakery-quality treat from your own oven.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Brunch
Cuisine British
Servings 8 scones
Calories 310 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Pastry cutter or pastry blender A box grater can be used as an alternative
  • Measuring cups and spoons
  • Rimmed baking sheet
  • Parchment paper
  • Sharp knife or bench scraper For cutting the dough into wedges
  • Whisk
  • Pastry brush For brushing cream on scone tops
  • Wire cooling rack
  • Zester or microplane For orange zest; optional

Ingredients
  

  • 2 cups all-purpose flour 250g; spooned and leveled
  • 1/3 cup granulated sugar 67g; plus extra for sprinkling on top
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 113g; cold, cut into small cubes
  • 2/3 cup heavy whipping cream 160ml; cold, plus extra for brushing tops
  • 1 large egg cold
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh or frozen cranberries 100g; or use 3/4 cup dried sweetened cranberries; fresh cranberries can be left whole or halved
  • 1 large orange, zested Optional but highly recommended; about 1 teaspoon zest

For the Vanilla Glaze (Optional)

  • 1 cup powdered sugar 120g; sifted for a smoother glaze
  • 2-3 tablespoons heavy cream or milk Add more or less to reach a drizzleable consistency
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 400°F (200°C) and allow it to fully preheat. Line a rimmed baking sheet with parchment paper and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. If using orange zest, add it now and rub it into the flour mixture with your fingertips to release the oils.
  • Add the cold cubed butter to the flour mixture and use a pastry cutter to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Refrigerate the bowl for 5 minutes.
  • In a medium bowl, whisk together the cold heavy cream, egg, and vanilla extract until smooth and fully combined. Keep refrigerated until needed.
  • Remove the flour mixture from the refrigerator and add the cranberries, tossing gently to coat them in the flour. If using frozen cranberries, add them directly from the freezer without thawing.
  • Pour the wet ingredients over the flour mixture and fold gently with a spatula until the dough just comes together — it should look shaggy and slightly crumbly. Do not overmix.
  • Turn the dough onto a lightly floured surface and pat into a 3/4-inch to 1-inch thick circle about 7–8 inches in diameter. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing 2 inches apart.
  • Place the baking sheet with the shaped scones in the freezer for 10 minutes. This keeps the butter cold until it hits the oven, producing better rise and flakier layers.
  • Remove scones from the freezer and brush the tops with a thin layer of cold heavy cream. Sprinkle generously with granulated or coarse turbinado sugar.
  • Bake for 18 to 22 minutes, rotating the pan at the 10-minute mark, until the tops are deeply golden and a toothpick inserted in the center comes out clean. Cool on the pan for 5 minutes, then transfer to a wire rack.
  • Whisk together the powdered sugar, 2–3 tablespoons of cream, and vanilla extract until smooth and pourable. Once scones have cooled for 10 minutes, drizzle the glaze over the tops and allow to set for 5–10 minutes before serving.

Notes

  • Keep everything cold: Cold butter, cold cream, and cold eggs are essential for flaky scones. If the dough feels warm at any point, chill it in the freezer for 5 minutes before continuing.
  • Don't overmix: Stop mixing the moment the dough just comes together. A shaggy, rough dough produces tender scones; a smooth dough produces dense ones.
  • Measure flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly from the bag packs in too much flour and leads to dry, dense scones.
  • Grated butter method: Freeze the butter solid and grate it on the large holes of a box grater directly into the flour as an alternative to a pastry cutter. Toss to coat and proceed as directed.
  • Frozen cranberry tip: If using frozen cranberries, add them straight from the freezer without thawing. Thawed cranberries release too much moisture and make the dough sticky.
  • Dried cranberry substitute: Use 3/4 cup of dried sweetened cranberries in place of 1 cup fresh. No need to rehydrate before adding to the dough.
  • Make-ahead option: Shape the scone wedges, place on a parchment-lined baking sheet, and refrigerate overnight (up to 12 hours). Bake cold from the refrigerator the next morning.
  • Freeze unbaked scones: Freeze shaped wedges on a baking sheet until solid, then transfer to a zip-top freezer bag for up to 3 months. Bake from frozen, adding 3–5 extra minutes to the bake time.
  • Storage: Store baked scones in an airtight container at room temperature for 1–2 days, in the refrigerator for up to 4 days, or frozen for up to 3 months.
  • Reheating: Warm scones in a 300°F (150°C) oven for 8–10 minutes. This restores the texture far better than the microwave.

Nutrition

Serving: 1SconeCalories: 310kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 85mgFiber: 1.5gSugar: 10gVitamin A: 8IUVitamin C: 4mgCalcium: 10mgIron: 8mg
Keyword cranberry orange scones, cranberry scones, easy scone recipe, holiday brunch, homemade scones
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