Tender Cranberry Buttery Scones (Printable)

Buttery scones with tart cranberries, ideal for breakfast or a cozy tea time treat.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Add-Ins

09 - 1 cup fresh or dried cranberries
10 - 1 tablespoon orange zest (optional)

→ Topping

11 - 2 tablespoons coarse sugar (optional)

# Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, and salt in a large bowl.
03 - Cut the cold, cubed butter into the dry mixture using a pastry blender or fingertips until resembling coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until well combined.
05 - Pour wet ingredients into dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Gently fold in cranberries and orange zest if using.
07 - Transfer dough to a floured surface, pat into a 7-inch diameter circle about 1 inch thick.
08 - Cut dough into 8 wedges and place them spaced apart on the prepared baking sheet.
09 - Brush the tops with cream and sprinkle with coarse sugar if desired.
10 - Bake for 16 to 18 minutes or until golden brown.
11 - Allow scones to cool on a wire rack for 10 minutes before serving.

# Expert Advice:

01 -
  • They're surprisingly easy to make, yet taste like you spent hours perfecting them in a professional kitchen.
  • The cranberries add a tart zing that keeps these from being cloyingly sweet, making them perfect alongside tea or coffee.
  • They stay tender and buttery for days if you store them properly, which means you can prep them for guests without last-minute stress.
  • They freeze beautifully, so you can have warm scones ready whenever the mood strikes.
02 -
  • Cold butter is non-negotiable. If your kitchen is warm, chill your mixing bowl and butter for a few minutes before you start. This one detail makes the difference between dense scones and airy, flaky ones.
  • Overmixing the dough is the most common mistake I've made—don't do it. Stir just until combined, even if the mixture looks slightly shaggy. The dough will come together more as you fold in the cranberries.
  • If your dried cranberries are hard and shriveled, soak them in warm water for 5 minutes before folding them in. Plump, juicy cranberries taste so much better.
03 -
  • Use a pastry blender if you have one—it's easier to avoid overworking the dough than when using your fingertips, and you'll get more consistent results.
  • Don't brush the cream on too generously, or it'll create a hard crust instead of a tender one. A light brush is all you need.
  • The moment the golden color appears on top is the moment to take them out. A minute too long and they'll start to dry out. Set a timer and trust it.

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