Cranberry Scones



Easy delicious recipe for cranberry scones that is great for breakfast/brunch or during coffee break. I glazed them with some powder sugar mixed with milk after they had cooled down.


Cranberry Scones

6 scones

45 minutes


2 ½ cups all-purpose flour

½ cup powdered sugar

4 teaspoons baking powder

½ teaspoon baking soda

¾ cup butter, cut into pieces

¾ cup dried cranberries

2 eggs, lightly beaten

½ cup buttermilk

Granulated sugar




Preheat oven to 400 degrees F. In a large bowl stir together flour, powdered sugar, baking powder, and baking soda. Mix in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Make a well in center of flour mixture. In a small bowl combine eggs and the 1/2 cup buttermilk. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll into a 1/2-inch-thick circle. Cut circle into six wedges. Place scones 1 inch apart on an ungreased baking sheet. Lightly brush tops with additional buttermilk and sprinkle with granulated sugar. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes.

Inspired by Better Homes and Gardens


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