These Cranberry Scones are a cozy fall favorite around here. They’re buttery, tender, and just barely sweet, which makes them perfect for breakfast or a light dessert. I use dried cranberries so I can make them any time without worrying about fresh fruit, and the dough comes together in one bowl — no special tools or techniques needed.

This is the kind of scones recipe that actually turns out the way you want it to. The texture is soft in the center with lightly crisp edges, and the cranberries give just enough tartness to keep things interesting. I often make a batch ahead of a fall gathering or Friendsgiving brunch, then serve them with coffee or apple cider.

If you’re looking for a scones recipe easy enough to make last minute, this cranberry scones recipe is it. Whether you call them cranberry scones with dried cranberries or just scones with dried cranberries, they’re a great make-ahead option that feels special without any fuss.

Cranberry Scones

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4-8

servings

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Ingredients

• 2 cups all-purpose flour

• 1/4 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup cold butter, cubed

• 1/2 cup dried cranberries

• 2/3 cup heavy cream

• 1 egg

• Optional: coarse sugar for topping

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Cut in the butter using a pastry cutter or your fingertips until the mixture is crumbly and resembles coarse sand.
• Stir in the dried cranberries.
• In a small bowl, whisk together the heavy cream and egg. Pour into the dry mixture and stir gently until just combined — do not overmix.
• Turn dough onto a floured surface and gently pat into an 8-inch round, about 3/4 inch thick. Cut into 8 wedges.
• Transfer scones to the baking sheet, leaving space between each. Sprinkle with coarse sugar, if using.
• (Optional but helpful): Chill scones in the fridge for 15 minutes before baking to help them hold their shape.
• Bake for 15–18 minutes, or until the tops are golden and edges are set. Let cool slightly before serving.

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Make-Ahead Tip

After cutting the scones, place them on a parchment-lined baking sheet and freeze until solid. Transfer to a zip-top bag and store in the freezer for up to 2 months. When ready to bake, place frozen scones on a baking sheet and bake at 400°F for 18–22 minutes, until golden and fully cooked. No need to thaw.