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Cranberry Scones

Cranberry Scones

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CRISTINA GOMEZ

A quick basic scone recipe with traditional holiday ingredients ... great treat for Christmas morning! Serve warm with butter and tea!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.
  3. In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.
  4. In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.
  5. Bake in preheated oven until golden brown, about 20 minutes.
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Reviews

KIMGLOVER
168
12/28/2003

This is a PERFECT recipe. Don't be confused by the instructions to knead the batter. I think the author just means to mix the berries and nuts well. Instead, I dropped rounded spoonfuls on a baking sheet and baked at 375 for 20 minutes as instructed. These scones couldn't have been any better from a New York City bakery! I've made three batches of this recipe in one week and everyone who has tried one has raved (and everyone thinks they must be so hard to make! I've got them fooled!) I use the Crasins found next to raisins and leave out the sugar and orange. For variation, I've substituted chocolate chips and walnuts. DELICIOUS and PERFECT every time!!!

KATHRYN LAUREL
75
4/14/2003

I substituted 1/2 cup plain yogurt for the half and half cream so they were not a liquidy as some people may have found. I also added white chocolate to the center. My roomates can't wat until I make them again!

NEELYO
65
4/14/2003

I hate to give a bad rating for this recipe because it looks so yummy and has potential, but it was an absolute disaster! The recipe calls for way too much cream and not enough flour. My "dough" was the consistency of muffin batter and I followed the recipe exactly. Kneeding it was out of the question.