Cranberry Scones


Cranberry Scones – buttery, flaky, crumbly traditional English scones with dried cranberries. This scone recipe is the best ever, fail-proof and so easy to make.


  • 1/2 cup dried cranberries
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/4 cup cold butter
  • 3 tablespoons full milk, cold
  • 1 large egg, lightly beaten
  • 1/4 teaspoon coarse sugar


  1. Preheat oven to 425°F (218°C). Cut the dried cranberries into smaller pieces.
    dried cranberries
  2. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, combine milk and 2 tablespoons beaten egg; add to crumb mixture just until moistened. Stir in dried cranberries pieces.
  3. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle.
  4. Cut into eight wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush the scones with remaining egg, sprinkle with coarse sugar and bake at 425°F (218°C) for 12-15 minutes or until golden brown. Serve warm.