Name: Cranberry Scones Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 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

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I am so excited to share my Cranberry Scones Recipe with you because it’s truly one of my favorite comfort treats to make at home. These scones are delightfully tender and moist, packed with bursts of tangy cranberries that balance perfectly with the lightly sweetened dough. Whether I’m serving them fresh for a cozy breakfast or as a charming dessert alongside tea, they never fail to bring a smile. The optional glaze adds just the right touch of sweetness without overwhelming the natural cranberry flavor. Honestly, these scones bring warmth and joy with every bite!

Why You’ll Love This Cranberry Scones Recipe

One of the things I love most about this Cranberry Scones Recipe is the flavor harmony it achieves. The tartness of the cranberries sings in every morsel, cutting through the soft, buttery sweetness of the scone. That balance creates a taste experience that feels both indulgent and fresh. The texture is just right too — tender and moist, but with a slight crumb that melts on the tongue without falling apart. It’s exactly the kind of scone I want with my morning coffee or midday tea.

I also appreciate how straightforward this recipe is. I don’t have to be a baking expert or own fancy equipment to whip these up. The ingredients are simple staples, and the steps are easy to follow, making it perfect for a weekend baking session or an impromptu treat. Plus, these scones shine in so many settings — from holiday brunches to casual family gatherings or even as a thoughtful homemade gift. What really makes this recipe stand out in my collection is the way it blends sophistication and simplicity so beautifully, every single time.

Ingredients You’ll Need

The image shows a close-up of three triangular scones with a light golden-brown crust, speckled with bright red pieces of strawberries. Each scone is drizzled with white icing in uneven lines across the top. Around the scones, there are whole red strawberries, and all the items rest on a white marbled surface. In the background, there is a white container partially visible, adding soft contrast to the scene. The texture of the scones looks soft and crumbly, with juicy strawberry bits visible inside and on the edges. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Cranberry Scones Recipe are refreshingly simple, yet each plays an important role in building the perfect scone. From the flours and sugars to the fresh cranberries, every component adds texture, flavor, or color, ensuring your scones turn out just right.

2 cups all purpose flour: The foundation for the scones, providing structure and tenderness.
½ cup granulated sugar: Adds a gentle sweetness that balances the tart cranberries.
¼ cup light brown sugar: Introduces a hint of molasses flavor and moistness.
2 teaspoons baking powder: The leavening agent that helps the scones rise and become fluffy.
½ teaspoon salt: Enhances all the other flavors.
1 cup cranberries (fresh or frozen): The star ingredient, bursting with tangy juiciness.
¾ cup heavy cream (very cold): Contributes moisture and richness for tender scones.
1 large egg: Helps bind the dough and adds richness.
2 teaspoons vanilla extract: Lifts the flavors with its fragrant sweetness.
6 tablespoons unsalted butter (very cold, cut into cubes): Creates flakiness and buttery goodness.
1 tablespoon heavy cream (for topping, optional): Brushed on tops for a golden finish and slight crunch.
2 tablespoons sanding sugar (optional): Adds sparkle and sweet crunch on top.
For the glaze (optional) — 1 cup powdered sugar, 2 to 3 tablespoons heavy cream or whole milk, ½ teaspoon vanilla or orange extract: A delicate drizzle that adds extra sweetness and gloss.

Directions

Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat. This setup ensures even baking and easy cleanup.

Step 2: In a large bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, and salt. This combines the leavening agents and flavor components evenly.

Step 3: Using a pastry cutter, cut the cold butter into the dry mix until you have pea-sized bits scattered through. This step is crucial for that tender, flaky texture — don’t overwork it!

Step 4: In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until smooth. This liquid mixture will bring richness and moisture.

Step 5: Pour the cream mixture into the bowl of dry ingredients and stir gently with a fork until just combined—don’t overmix as that affects the scone’s softness.

Step 6: Fold in the cranberries carefully so they’re evenly distributed but not smashed, maintaining their juicy bursts in the scones.

Step 7: Divide the dough in half and transfer each portion onto a lightly floured surface. Pat into discs about 1 inch thick, then slice each disc into 6 to 8 wedges using a large knife or bench scraper.

Step 8: Place the wedges onto the prepared baking sheet. Optional: Brush the tops with the tablespoon of heavy cream and sprinkle with sanding sugar for a pretty, slightly crunchy finish.

Step 9: Bake for 16 to 19 minutes, turning the pan halfway through, until the scones are golden and cooked through. Keep an eye on them—oven temperatures vary!

Step 10: Remove from oven and let cool slightly before serving warm or at room temperature. If you want to add the optional glaze, whisk powdered sugar with cream and vanilla or orange extract until smooth and drizzle over the cooled scones.

Servings and Timing

This recipe makes about 12 generous scones, perfect for sharing with family or friends. Prep time is quick, only about 10 minutes, while bake time is around 16 minutes. Altogether, you can have these Cranberry Scones ready in roughly 26 minutes, making it a perfect last-minute bake. Allow a few minutes extra for cooling, especially if you are glazing them, but overall, this is a wonderfully speedy recipe with delicious results.

How to Serve This Cranberry Scones Recipe

The image shows three small triangular scones on white parchment paper with a white marbled surface underneath. Each scone has a light golden brown outer layer with bits of bright red cranberries embedded inside, adding vibrant red spots on the surface. The scones are topped with thick white icing drizzled in loose, wavy lines that run from the top down the sides and some dripping onto the parchment paper. The texture of the scone looks soft and slightly crumbly around the edges, while the cranberry pieces add texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these cranberry scones, I love to keep it simple so their flavors shine. They’re fantastic warm, fresh from the oven, especially with a pat of butter or a dollop of clotted cream. If you want to elevate them for a party or holiday brunch, I recommend pairing them with a cheese platter including mild brie or goat cheese—the tart cranberries complement creamy cheeses beautifully.

For presentation, I sometimes sprinkle extra sanding sugar right before baking so they have that sparkling sugar crust. Serving them on a pretty cake stand or a rustic wooden board adds a lovely touch. These scones also shine with beverages like a hot cup of coffee, aromatic chai tea, or even a sparkling cranberry mocktail if you’re making them for a festive occasion. They can easily be enjoyed at breakfast, afternoon tea, or even as a delightful sweet snack on a chilly day.

If you want to get creative, adding a bit of orange zest to the glaze and plating with fresh orange slices creates a bright, elegant vibe. Serve them slightly warm or at room temperature depending on preference — I find the scones taste wonderful either way. For portioning, one or two scones per guest is just right, depending on how hungry everyone is!

Variations

I love how flexible this Cranberry Scones Recipe is. If you don’t have fresh cranberries, frozen work just as well, and you can also swap the cranberries for other berries like blueberries or raspberries for a different fruity twist. For a flavor boost, try mixing in some orange or lemon zest into the dough to add citrus brightness.

If you’re looking for gluten-free options, I’ve had great success using a gluten-free all-purpose blend with a xanthan gum added for structure. For a vegan version, substitute the butter for a plant-based margarine, use coconut cream instead of heavy cream, and swap the egg for a flax or chia “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water). The texture changes slightly but the scones remain delicious.

You can also experiment with different cooking methods. For example, I’ve tried baking smaller scone rounds or even free-form drop scones, which cut the bake time down and create a more rustic look. If you want a crispier exterior, a quick broil at the end of baking adds a lovely golden finish. These variations make the recipe adaptable for any occasion or dietary need.

Storage and Reheating

Storing Leftovers

When I have leftover scones, I store them in an airtight container at room temperature. They stay fresh this way for 1 to 2 days without losing their tender texture. If I want them to last longer, I pop them in the refrigerator where they can keep for up to 5 days. Just be sure the container seals well to prevent drying out.

Freezing

This recipe freezes beautifully! I like to wrap each scone individually in plastic wrap and then place them in a freezer-safe zip-lock bag. Frozen this way, they remain great for up to 3 months. When I’m ready to enjoy, I thaw them at room temperature or gently warm them in the oven to refresh their texture.

Reheating

To reheat and bring back that fresh-baked goodness, I recommend warming the scones in an oven preheated to 300°F for about 10 minutes. This method crisps up the outside while keeping the inside soft. Avoid microwaving if possible, as it tends to make scones chewy or soggy. If you want to add a glaze after reheating, wait until they are cooled slightly so it doesn’t melt too much.

FAQs

Can I use frozen cranberries in this Cranberry Scones Recipe?

Absolutely! Frozen cranberries work just as well as fresh. Just be sure to fold them in gently to avoid breaking them up too much, which can turn the dough purple and muddy the flavor.

What can I substitute for heavy cream if I don’t have any?

You can use whole milk with a tablespoon of melted butter to mimic heavy cream’s richness, or full-fat coconut milk for a dairy-free option. Keep in mind this may slightly alter the texture and flavor.

Do these scones need to be glazed?

No, glazing is completely optional. The scones are delicious on their own, but a light glaze adds a touch of sweetness and a lovely shine if you want to dress them up.

Can I make this dough ahead of time?

Yes! You can prepare the dough, shape it into discs, wrap tightly in plastic, and refrigerate for up to a day. When ready, slice and bake as directed. This makes morning baking super convenient.

How do I make these scones dairy-free or vegan?

Swap cold butter for a vegan margarine, heavy cream for coconut cream or almond milk, and replace the egg with a flaxseed or chia seed mixture. The texture will be slightly different but still delicious.

Conclusion

I truly hope you enjoy making and savoring this Cranberry Scones Recipe as much as I do. It’s such a joy to bite into tender, berry-filled scones fresh from the oven, and they have a way of making everyday moments feel special. Whether for a lazy weekend morning or a festive brunch, these scones always bring warmth and smiles to the table. Give them a try—you might just find your new favorite bake!