Tender Cranberry Scone Blend (Print Version)

Tender scones filled with tart cranberries, perfect for a quick and elegant snack.

# Recipe Ingredients:

→ Dry Ingredients

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

→ Add-Ins

05 - 1/2 cup dried cranberries

→ Fat

06 - 1/2 cup unsalted butter, cold and cubed

→ Wet Ingredients

07 - 2/3 cup cold whole milk or heavy cream
08 - 1 large egg
09 - 1 teaspoon vanilla extract (optional)

→ Topping

10 - 1 tablespoon coarse sugar
11 - 1 tablespoon milk or cream for brushing

# Directions:

01 - Whisk together flour, sugar, baking powder, and salt in a large mixing bowl.
02 - Cut cold, cubed butter into the dry ingredients using a pastry blender or fingertips until mixture resembles coarse crumbs.
03 - Stir dried cranberries evenly through the mixture.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
05 - In a small bowl, whisk milk or cream, egg, and optional vanilla extract together.
06 - Pour wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing.
07 - Pat dough into a 1-inch thick circle on a floured surface, then cut into 8 wedges and place on the prepared baking sheet.
08 - Brush tops with milk or cream and sprinkle with coarse sugar if desired.
09 - Bake for 16 to 18 minutes until golden brown and cooked through. Allow to cool slightly before serving.

# Expert Advice:

01 -
  • They come together in under 30 minutes—no yeast, no waiting for rise time
  • The tart cranberries cut through the buttery richness in a way that makes you reach for another one
  • You can make the dry mix ahead and bake fresh scones whenever the craving hits
02 -
  • Keep everything as cold as possible, especially the butter and milk—this is what separates tender, flaky scones from dense, heavy ones
  • Resist the urge to knead or mix the dough to smoothness; scones love a gentle hand and a light touch
03 -
  • If your butter starts to warm up while you're working, pop the bowl in the freezer for 10 minutes to reset
  • The secret to knowing when they're perfectly done is when they're golden on the outside but still tender and slightly moist inside—they continue cooking slightly as they cool

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