Cranberry Scones

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5 from 4 votes

Sweet, tart cranberry scones with a delicious vanilla drizzle are the perfect treat.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 196kcal

Author: Julie Evink

Ingredients

Cranberry Scones

2 ¼ cups all-purpose flour spooned and leveled, plus more for flouring surface and hands
½ cup granulated white sugar
⅓ cup light brown sugar packed
1 ¾ teaspoons baking powder
¼ cup salted butter cold
1 large egg
⅓ cup buttermilk
¾ cup frozen cranberries

Glaze

1 cup powdered sugar
2-3 Tablespoons heavy cream or whole milk

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a sheet pan with parchment paper, set aside.
In a large bowl, combine the all-purpose flour, granulated white sugar, light brown sugar, and baking powder. Mix well.
Cut the cold butter into the flour and sugar mixture using a pastry cutter until the butter has created pea sized chunks. Set aside.
In a different bowl whisk the large egg and buttermilk together until smooth and even.
Add the buttermilk mixture to the butter and flour mixture and mix together carefully until the flour mixture is wet.
Toss in the frozen cranberries and gently fold everything together until a dough forms.
Flour a surface on the countertop.
Divide the dough into two. Using your hands, shape the dough into two flat circles on the countertop that are about 1 inch thick.
Use a knife or pizza cutter to cut each circle of dough into 8 triangular wedges, just like a pizza.
Place the wedges on the prepared sheet pan and bake in the oven for 14-16 minutes or until they start to turn golden brown.
Once the scones have cooled, mix together powdered sugar and heavy cream to create a thick, pourable glaze. Drizzle the top of each scone with the glaze. Serve immediately.

Video

Notes

Tips For The Best Scones!

Measuring: Use dry measuring cups for dry ingredients and liquid ones for liquids! Also, when you measure the flour, lightly spoon it into the dry measuring cup and level it off.
Mixing: The secret to tender scones is the mixing. When you combine the wet and dry ingredients, stir long enough to combine but not too much. Once the flour is absorbed you’re good to go.
Cold butter: This is a must! The flaky layers are created when the cold butter heats up in the scones and releases steam. The steam causes the dough to puff up creating those delicious flaky layers.
Baking: If you can’t fit all of the scones on one baking sheet, you can bake them in batches. Just stick the extra ones in the fridge so the butter in them stays cold.

How To Store Them

Room temperature: Store leftover cranberry scones in an airtight container for one to two days.

Refrigerator: Or you can store them in the fridge for three days.

Freezer: For longer storage, wrap the scones in plastic wrap and place them in a freezer bag. They will keep well in the freezer for up to three months.

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