These cranberry scones are a wonderful treat for a chilly morning. They have a tender, crumbly texture, with bright pops of tart cranberry and a subtle warmth from orange zest.
This recipe comes together quickly with basic pantry ingredients. You can have warm, fresh-from-the-oven scones on your table in about 40 minutes, making them great for a weekend breakfast or holiday brunch.
Why is Cranberry Scones a Must-Try?
Using very cold butter is key. It creates steam pockets as it melts in the oven, resulting in a flaky, tender scone.
Buttermilk adds a slight tang and reacts with the baking soda to help the scones rise, giving them a light texture.
Mixing the dough gently and just until it comes together prevents the gluten from overdeveloping, which keeps the scones from becoming tough.
Ingredients for Cranberry Scones
• Cranberries: Both fresh and frozen cranberries work well. If using frozen, do not thaw them before adding them to the dough.
• Buttermilk: Full-fat buttermilk provides the best flavor and texture. See the notes section for an easy substitution if you don’t have any on hand.
• Butter: Use cold, unsalted butter. This is essential for creating the flaky layers in the scones.
• Coarse Sugar: Turbinado or demerara sugar adds a nice crunch and sparkle to the top, but regular granulated sugar works, too.
Exact quantities are in the recipe card below.
How to Make Cranberry Scones
Step 1: Combine Dry Ingredients and Butter
Start by preheating your oven and lining a baking sheet. In a large bowl, whisk together the flour, sugar, leaveners, salt, and orange zest. Add the cold butter and use a pastry blender or your fingers to cut it in until it’s in small, pea-sized pieces.
Step 2: Mix the Dough
Stir the chopped cranberries into the flour and butter mixture. Pour in the cold buttermilk and use a fork to gently mix everything until a shaggy, slightly sticky dough forms. Be careful not to overwork it.
Step 3: Shape and Bake the Scones
Turn the dough out onto a floured surface and pat it into a round about an inch thick. Cut the round into eight wedges, like a pizza. Arrange them on your prepared baking sheet, brush with melted butter, sprinkle with sugar, and bake until golden.
What to Serve with Cranberry Scones
Serve these scones warm from the oven. They are lovely on their own or with a spread of butter, jam, or clotted cream.
Expert Tips for Cranberry Scones
For the flakiest scones, it is important that your butter and buttermilk are very cold. This helps create steam in the oven for a better rise.
If you don’t have buttermilk, you can make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with regular milk to the 3/4 cup line. Let it sit for 5 minutes before using.
The dough will be sticky. Use a light hand and just enough flour on your work surface and hands to prevent it from sticking.
How to Store and Freeze Cranberry Scones
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze unbaked scones. Place the cut wedges on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Cranberry Scones Recipe FAQs
Can I use dried cranberries instead of fresh?
Yes, you can substitute 3/4 cup of dried cranberries. They are sweeter than fresh or frozen, so you may want to slightly reduce the sugar in the dough if you prefer a tarter scone.
Why are my scones dry or tough?
This usually happens from overmixing the dough or using too much flour. Mix just until the ingredients come together, and use a light touch when patting out the dough.
Can I make these scones without orange zest?
Absolutely. The orange zest adds a nice flavor that complements the cranberry, but the scones will still be delicious without it. You could also try lemon zest for a different citrus note.
Cranberry Scones
Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting, 300g
- 1/4 cup granulated sugar 50g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon orange zest
- 1/2 cup cold unsalted butter cut into 1/2-inch cubes, 113g
- 1 cup fresh or frozen cranberries roughly chopped, 110g
- 3/4 cup cold buttermilk 180ml
- 1 tablespoon melted butter for brushing
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest.
- Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the chopped cranberries until they are evenly distributed.
- Pour in the cold buttermilk. Use a fork to mix until a shaggy, slightly sticky dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle, about 8 inches in diameter.
- Using a large knife or bench scraper, cut the circle into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving about an inch of space between them.
- Brush the tops of the scones with melted butter and sprinkle generously with coarse sugar.
- Bake for 18 to 20 minutes, or until the tops are golden brown. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
