These Cranberry Scones are quick and easy, just a bowl and a fork is all you need. The perfect scone recipe you won’t be looking anywhere else for a recipe.
I love scones, I could eat them breakfast, lunch and dinner and yes I usually do! So of course when Terri suggested the ingredient of cranberries, I knew I had to make Scones.
These are probably the best scones I have yet made. They are so easy to make, between mixing together, the chilling and the baking you can have them made in an hour.
How to Make Scones
- In a large bowl add the sugar, then sift in the flour, baking powder and salt.
- Add grated butter and toss to combine, add the cream.
- Slowly add the butter milk and gently combine with a fork, until dough forms a ball (it will be slightly sticky).
- Wrap in plastic and refrigerate for 30 minutes.
- Place the dough on a lightly floured flat surface, sprinkle the dough with a little flour and then fold the dough over two or three times, add the cranberries and fold them into the dough.
- Pat the dough into 1/2 inch thickness and cut with a small to medium size round cookie cutter.
- Brush the scones with a beaten egg and bake for about 15-20 minutes.
- Cool or eat warm.
How to Make Buttermilk
Buttermilk is not available in Italy and besides the price of it is ridiculous, so grab a small bowl add 3/4 cup of whole milk and add 1 tablespoon of white vinegar, let it sit for about 5 minutes before using.
You are going to want the mixture as thick as possible (just like store bought), so I think using whole milk and a tablespoon of whole cream makes them the Best Scones.
More Delicious Scone Recipes
And if cranberries aren’t your thing, then you could add raisins, or chocolate chips or even nuts. Whatever you decide I hope you enjoy these Cranberry Scones.
The Best Cranberry Scones
The Best Cranberry Scones
- 1/4 cup granulated sugar
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 pinch salt
- 1/4 cup + 1 tablespoon butter (cold & salted and grated (use a cheese grater large hole)
- 3/4 cup whole milk
- 1 tablespoon white vinegar
- 1 tablespoon whole cream**
- 1/4 cup dried cranberries
**you can substitute with whole milk if desired.
- In a small bowl add the milk and vinegar, mix and let sit 5 minutes.
- In a large bowl add the sugar, then sift the flour, baking powder and salt, mix together. Then add the butter and toss together with your fingers. Add the cream, then slowly add the milk and mix with a fork until the dough comes together and forms into a ball. (will be slightly sticky). Wrap in plastic and refrigerate 30 minutes.
- Pre-heat oven to 325F (160C). Line a cookie sheet with parchment paper.
- Place dough on a lightly floured surface (add a little flour to the dough so it isn’t too sticky) and fold the dough over 2-3 times, add half the cranberries and fold over, then add the remaining cranberries and fold the dough again 2-3 times.
- Pat the dough down to 1/2 inch thickness and cut out with a small round circle, place scones on prepared cookie sheet, brush with a beaten egg and bake for approximately 15-20 minutes or until golden. Enjoy!