Cranberry Scones: Back when we were in the US, we used to buy raspberry white chocolate chip scones in Giant. I can still remember the taste even after 3 years. These were tiny little flaky scones with the right amount of sweetness. It was my mom's favorite too. So when she asked me if we could get it here (Canada) I went searching and couldn't find any. That's when I started looking for a good scone recipe.
I found a chocolate chip scone recipe with dried cherries here and decided to use the same because it looked pretty simple.
I used dried cranberries and milk chocolate chips. This was my first attempt making/baking scones, so I found it a bit difficult to shape them perfect. Other than that I didn't have any problem following the recipe.
These cranberry scones came out very good. Although it didn't taste like the ones we used to buy, we all unanimously agreed that this was a very good scone recipe. These scones too were flaky and the subtle aroma of the butter in the background made it even more delicious.
If you tried this Cranberry Scone recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Cranberry Scone Recipe
Ingredients
- 2 cups All Purpose Flour
- ¼ cup Granulated Sugar
- 1 and ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter Cold and Cut Into Pieces
- ½ cup White Chocolate Chips
- ½ cup Dried Cranberries
- 1 teaspoon Vanilla Extract
- ⅔ - ¾ cup Buttermilk
Instructions
- Place the oven rack in the middle. Preheat oven for 15 minutes at 400F/200C. Line a baking sheet with parchment paper.
- Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Cut the butter into small pieces and blend it together with the flour. Use a pastry blender or two forks to mix in the butter. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times. Stir in the chocolate chips and dried cranberries.
- Add the vanilla extract to the flour mix. Then add the buttermilk as needed, until the dough comes together. Be careful not to over-mix. I used the entire ¾th cup of buttermilk.
- Transfer the dough to a floured surface and knead lightly a couple of times.
- Flatten the dough into a 7 inch round circle and about 1 and ½ inches in thickness.
- Cut this circle in half and then cut each circle into 4 triangles.
- Place the scones on the prepared baking sheet and brush the tops of the scones with little milk.
- Bake for about 15 to 20 minutes, until golden brown or when a toothpick inserted in the middle of the scone comes out clean. Mine was done in about 16 minutes. I did the toothpick test and it came out clean but the scones did not turn golden brown as shown in the picture of the original recipe.
My Notes
Nutrition
Colin says
Made these this morning which made for a wonderful Christmas breakfast. Thanks for sharing!
Madhuram says
You're most welcome, Colin.
Mike Grunik says
I can’t tell you which number batch I just made. Cranberry/White chocolate and a batch of Cinnamon/raisin. Always a winner. Wish I could post a picture!!!
Madhuram says
Thank you very much for the feedback, Mike. Many readers have asked for the option of uploading a picture. I will talk with my technical director (my husband 😀 ) to see what can be done.
Tracy Golightly says
This is a fantastic recipe!! I’ve made scones in the past and watched as they sat and no one ate them…I made these and honestly, my family raves about how good they were. And they scarfed them down in two days. They kept comparing them to muffins…”they’re like triangle shaped muffins!!” :)) They were very moist and just so good. I think the buttermilk is the secret. I also finished them with a glaze and that never hurts. 😉 I’m making them again next week with pumpkin pie spice and pumpkin purée for Thanksgiving breakfast. Ever since I discovered I have an egg allergy, recipes like this have saved me…I love baking and couldn’t imagine anything could be good, let alone better, without eggs, but these scones are the proof! ❤️
Madhuram says
Thank you so much for your generous compliment and lovely feedback, Tracy. You have made my day. I have a pumpkin scone recipe if you want to check it out. Also a blueberry scone recipe that is simply the best. I found this trick of freezing the dough and then baking after I had baked these cranberry scones and pumpkin scones. Check out the procedure and try it for all your scones and you would love the flaky texture. Happy Thanksgiving!
Patricia says
These are amazing. I made them plain, without cranberries or white chocolate chips. But I did make a side sauce from fresh blackberries. Also ~ I substituted coconut milk from a can because that is what I had. It worked like a dream!
Madhuram says
Wow! The changes you have made sound so interesting and delicious, Patricia! Thank you for the feedback.
Sharlotte says
So yummy! I also made some substitutions. I used strawberries. The recipe still held up and the scones were delicious.
Madhuram says
Thank you, Sharlotte.
Jin says
This recipe is so good! I made it for my mother and she loves it. I substitute buttermilk for non-fat milk using the same amount and also use raisins instead of cranberry and white chocolate chips. It’s a little bit less sweet than usual, but so freaking good.
Madhuram says
That's awesome, Jin! Thank you very much for the feedback.
Monette says
Is it possible to use milk if i dont have buttermilk? Thanks
Madhuram says
It should work, Monette. Maybe you can try adding 1/2 teaspoon of apple cider vinegar just to be sure.
Margot says
They were excellent. Thank you so much for an eggless scone recipe!
Madhuram says
You're welcome, Margot.
Manshi D Patel says
How long can I can keep them?
Madhuram says
I think it should be good for a couple of days. Warm it up in the microwave oven for a few seconds before consuming.
Susanne Herrington says
Wow! The best scones I have made! I am so glad I made a double batch. Thank you for the great recipe.
Madhuram says
You're welcome, Susanne.
Gen says
Very easy recipe. The last time I made scones was in High school 1995. These ones cane out really good. Will definitely make them again soon!!!
Madhuram says
Thanks for the feedback, Gen.
MIke Grunik says
Noticed a typo, procedure 3 at the end. "cranberries" for the scones.
Starting 4 batches today. 2 for Church group and 2 for St Patricks day.
I can't count how many I have made of these scones.... and you are correct! Right out of the oven and with a cup of Earl Grey Tea! Awesome!
Madhuram says
Thank you very much, Mike. Fixed the typo. You should definitely try these bakery style blueberry scones too. You can try that procedure for these cranberry scones.
Mark M. says
I have made your scones twice now. Since I am allergic to eggs, I am always looking for a way to survive. The only change I made was to sprinkle a little sugar on top before I bake. Keep up the eggless work. I will browse your website for other ideas.
Madhuram says
Thank you very much, Mark. You should definitely try the bakery-style blueberry scones too. I promise that you will love it.
Sue Williams says
Just made my 1st batch...OMG! Delicious!! Can't wait for my husband to get home to try them. I'm diabetic, so I switched a few things up...I did 1/2 AP Flour, 1/2 Whole Wheat. Added 1/8 cup each chia seeds & milled flax. Used succranaut instead of white sugar. I grow & dehydrate tart cherries (& didn't have cranberries), so I used them.
This recipe is Amazing! It was simple to make & I can't wait to try different combos of fruits & nuts in it! Thank you!
Madhuram says
You're very welcome, Sue. The changes you have made is very inspiring.
Bev says
I have converted my scone recipe that I used pre gluten free days and as long as your gf mix has Xanthan gum in it, it will work out. Also measure your flour by weight. A cup of gluten free flour weighs 140 grams. You may have to play a little as far as liquid to flour ratio to get the right consistency
Madhuram says
Thank you very much for the tips, Bev. Will try it.
Gail says
Can these be made with gluten free flour? I'm curious if anyone has tried and if the recipe would be essentially the same but with the GF flour?
Madhuram says
I haven't tried it. But I'm assuming that if gluten free baking mix with xanathan gum is used you can replace it with the all-purpose flour and the scones will turn out alright.
Antonietta says
My daughter has egg allergy so I am always looking for new recipes to try. This scone recipe is delicious and so easy to make. It has become a family favourite that I bake every week so my kids can pack them in lunches. We also love the pumpkin scone recipe and the chocolate cake. Can't wait to try lots more of your recipes. Thanks so much for all your great recipes.
Madhuram says
My sincere thanks for trying the recipes and for leaving your feedback Antonietta.
Radhangi says
Baked it and it came out excellent .Thank you for the lovely recipe.
Madhuram says
Thanks for the feedback Radhangi.
ankit says
Hi Madhuram, do you use home made buttermilk? if yes how do u make it?
Madhuram says
No Ankit. I used store bought buttermilk. Making buttermilk at home is a long process.
Mike Grunik says
Was told by a friend about your site and recipes. My wife is allergic to a lot of foods but eggs are on the top of the list. I gave these a shot and have made about 16 batches so far. I take them to church, work and around the neighborhood. Now I just double the ingredients. My wife loves these scones. Many thanks!
Madhuram says
Wow! thank you very much for the feedback Mike.
Mike Grunik says
Here we go into 2016 and I have made countless amounts of this recipe!! I have altered it in many ways and have never had a failed batch. Great site with great recipes! Tonight, the cranberry/white chocolate and a side batch of cinnamon/white chocolate. Can't wait for a cup of Earl Gray tea and a couple of these!
Madhuram says
Thanks a lot Mike. 😀