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Cranberry Scones

Servings: 8 scones


  • 2 cups All-purpose flour plus more for work surface
  • 5 tablespoons Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Salt
  • 6 tablespoons Chilled unsalted butter cut into small pieces
  • 2/3 cup Heavy cream (Can use half-and-half or milk) You may need more to get batter moist
  • 1 teaspoon Vanilla
  • 1/2 cup Halved cranberries (Frozen are easier to use)


  • Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half (may need more) and vanilla until just moistened. May need more liquid to make batter come together. Gently fold in cranberries.
  • On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.