I have made these big, fluffy Cranberry Scones for years. The mixture of ingredients is spot on, with sour cranberries, sweet white chocolate, a hint of orange, and a crunch of pecans. They freeze well and don’t need much time to defrost, maybe 30 min. They are perfect at any time of the year.
I love a nice toasted scone in the morning for breakfast. Ken is more of a traditional eggs and bacon type of breakfast eater. However, I find that if I have something lighter in the morning, it gets me going, and I can work to lunch no problem.
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What is in Cranberry Scones?
Simple ingredients that you can add to your grocery list. I love to make these regularly.
All-purpose flour – Keep your flour for rolling to a minimum. This will help to make better scones. AP flour works great, but some people like to use pastry flour. Pastry flour has a lower protein than AP flour.
Brown sugar – Use light brown sugar for this recipe. It does add a bit more flavor than white sugar.
Baking powder, baking soda, and salt – These will give your scones the needed leavening and make them rise, and the salt, of course, for flavor.
Butter, salted – Use cold, not room temperature, butter for scones. Take the butter out of the fridge when you are ready to use it. Some people freeze the butter and grate; you can do this if you like.
Fresh/frozen cranberries – Can you use fresh cranberries in scones? Yes, absolutely, and especially this time of year, you may have some leftovers from other recipes.
Toasted pecans – To get more flavor, toast your pecans lightly before using.
White chocolate, chopped – This gives you a nice chunk of sweetness with almost every bite.
Grated orange rind – Just a small amount does the trick for me.
Buttermilk – This is the best for scones, and I like the little bit of tang it gives. Otherwise, use heavy cream.
How to Make Cranberry Scones
Preheat oven to 400F.
Whisk together flour, sugar, baking powder, baking soda, and salt.
Cut butter in until it resembles coarse crumbs with a pastry cutter or fork or quickly with your fingers.
Stir in berries, nuts, chocolate, and orange rind.
Stir in buttermilk and mix with a fork just until the dough is evenly moistened. DO NOT OVERMIX!
Gather the dough into a ball and place it on a lightly floured surface. Knead 8 to 10 times gently. Roll out the dough to 1/2 inch thick.
Cut into triangles and place on parchment-lined cookie sheets, 1 1/2 inches apart. Bake for 15-20 min. until nicely browned.
Recipe Pro Tips!
What is the secret to a good scone?
Here are a few of my tips, but the most important one is not to overmix. This will give you light and fluffy scones.
Use cold butter also for your scones (just pull it out of the fridge when ready to use), and again, don’t mix in too much. You just want it to be coarse crumbs.
You can also brush on heavy cream and sprinkle with coarse sugar just before baking or sprinkle with a little icing sugar afterward.
How to Store Them
Store in an air-tight container at room temperature for 2 days and up to 5 days in the refrigerator.
Can you Freeze Cranberry Scones?
Yes, cranberry scones freeze very well and defrost in 30 minutes at room temperature. They are great toasted in the morning.
Do you Love Cranberries and Want More?
Cranberries don’t just have to be for the holidays but all year round. They are fabulous in baked goods, appetizers, salads, mains, and more. Here are just a few of our favorite recipes with cranberries.
- 3 cups flour
- 1/2 cup brown sugar
- 1 Tbsp. baking powder
- 1/2 tsp. each baking soda and salt
- 3/4 cup butter, cut into Tbsp. chunks
- 1 cup fresh/frozen cranberries
- 1/2 cup toasted pecans, chopped or whole
- 4 oz. white chocolate, chopped
- 1/2 tsp. grated orange rind
- 1 1/2 cup buttermilk
- Preheat oven to 400F.
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Cut butter in until it resembles coarse crumbs using a pastry cutter, fork, or your fingers.
- Stir in berries, nuts, chocolate, and orange rind.
- Stir in buttermilk and mix with a fork just until the dough is evenly moistened.
- Gather the dough into a ball and place it on a lightly floured surface.
- Knead 4 to 5 times, gently working it into a round disk.
- Roll out the dough to 1/2 inch thick.
- Cut into triangles and place on parchment-lined baking sheets, 1 1/2 inches apart.
- Bake for 15-20 min. until nicely browned.
See the post for tips and tricks for storage and perfect scone-making.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 513Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 51mgSodium: 575mgCarbohydrates: 61gFiber: 2gSugar: 23gProtein: 8g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.