by 
Delicious homemade cranberry scones made with fresh cranberries. These scones are a perfect breakfast or brunch treat.
Whip up a batch easily in a food processor and then bake in no time at all!
Why make cranberry scones
During the holiday season, cranberries are in abundance. I love baking up as many things as possible with fresh cranberries.
I always buy a few extra bags of cranberries and put them in the freezer to use later in the year. You can use the frozen cranberries in these scones too.
Homemade scones aren't difficult to make, especially when you use a food processor. The food processor does all the work and all you need to do is shape the scones and put them in the oven.
These scones have slightly crispy edges with soft centers. The cranberries in the scones and the orange glaze are a perfect match.
Key ingredients
- Cranberries - fresh or frozen cranberries
- Flour - all purpose flour
- Cream - heavy cream or half and half
- Butter - I use salted butter
- Sugar - granulated sugar for the scones and powdered sugar for the glaze
- Orange - fresh squeezed for the glaze
Step by step directions
- Place flour, butter, sugar, baking powder and salt in a food process. Pulse 4-5 times until mixture is crumbly.
- Add cranberries and pulse a few times, just until cranberries are roughly chopped
- Pour cream in, while mixer is running. Process just until dough begins to come together. The mixture will be very crumbly.
- Dump dough onto a board or counter
- Knead 5-6 times until mixture comes together
- Form dough into an 8 inch circle
- Cut circle into 8 wedges
- Move wedges to a baking sheet lined with parchment paper
- Brush tops of scones with cream
- Bake in a preheated 400°F oven for 25-30 minutes
- Slide scones onto a baking rack to cool
- Mix powdered sugar with orange juice and drizzle over the top of the scones while still warm
Scone baking tips
- Use cold butter cut into small cubes
- Use a spatula to help move scone dough to the baking sheet
- Place dough on a baking sheet lined with parchment paper or lightly grease baking sheet
- Separate wedges of dough so they have a bit of room to expand when baking
- Cool scones on a baking rack
- Add glaze while scones are still warm
- Store cooled scones in an airtight container
Recipe Faqs
Yes, you can make this dough the day before and refrigerate overnight. Be certain to cover the dough well with plastic wrap to help prevent it from drying out.
Remove dough at least 15 minutes before baking. Baking time may increase 5-10 minutes.
Yes, these scones can be frozen. Allow scones to fully cool and then place in a freezer container or bag. Freeze in a single layer for up to 1 month.
Scones are best frozen without the glaze. The glaze can be added once the scones have thawed.
More recipes with fresh cranberries
- Cranberry Sweet Rolls
- Cranberry Coffee Cake
- Cookies with a Cranberry Swirl
- Cranberry Nut Bars
- Cranberry Bread
- Muffins with Cranberries
Additional scone recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my baking recipes here!
Cranberry Scones
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
- Basting Brush
Ingredients
- 2 cups flour
- ½ cup butter (cut into pieces)
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup sugar
- 2 cups cranberries
- ¾ cup cream
- 2 Tablespoons cream (for brushing on scones)
Glaze
- ⅔ cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Preheat oven to 400°F
- Place flour, butter, baking powder, sugar and salt into a food processor. Pulse 4-5 times until mixture is crumbly.2 cups flour, ½ cup butter, 1 Tablespoon baking powder, ¼ cup sugar, ¼ teaspoon salt
- Add cranberries. Pulse another 4-5 times.2 cups cranberries
- Add ¾ cup cream. Mix for 15 seconds, just until mixture comes together. Dough will be crumbly.¾ cup cream
- Pour dough onto a large board or counter. Knead 4-5 times to bring everything together. Work dry pieces into the dough. Form dough into a ball.
- Sprinkle a bit of flour onto the counter and then flatten dough into an 8 inch circle.
- Slice into 8 wedges
- Place wedges on a baking sheet lined with parchment paper. Wedges should be placed about ½" apart.
- Brush with cream2 Tablespoons cream
- Bake in a preheated 400°F oven for 25-30 minutes until golden and baked through
- Remove to a cooling rack
Glaze
- While still warm, mix glaze. Mix ⅔ cup powdered sugar and orange juice. Drizzle glaze over scones.⅔ cup powdered sugar, 2 tablespoons orange juice
Notes
- Use cold butter cut into small cubes
- Use a spatula to help move scone dough to the baking sheet
- Place dough on a baking sheet lined with parchment paper or lightly grease baking sheet
- Separate wedges of dough so they have a bit of room to expand when baking
- Cool scones on a baking rack
- Add glaze while scones are still warm
- Store cooled scones in an airtight container
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Katie Crenshaw says
Kathy, these scones look AMAZING! I can't wait to make these for my Christmas entertaining.
Kortney says
I've gone cranberry crazy too this year! I made something similar last week and added white chocolate to them. I bet your recipe would be really good with white chocolate as well.
Kathy says
Everything is really good with chocolate! White chocolate would go perfectly in these scones. Thanks for the suggestion!
Laura ~ Raise Your Garden says
This would make the perfect Christmas morning breaking! Not too sweet and of course with a cuppa tea! Usually, we have chocolate for breakfast but that probably isn't the best idea! hehe.
Cait Weingartner says
I love cranberry scones, but confess, I have never actually made them myself. This recipe, and these amazing photos are about to change that!
Kathy says
I hope you give them a try!
Alix @A Hedgehog in the Kitchen says
We are getting really excited to start cooking and baking with cranberries here too! We will be starting this week in preparation for our Thanksgiving celebration in Paris! I am so tempted by your cranberry scones and can't wait to try them. We have never actually made scones before! Happy Thanksgiving!
Megan - The Emotional Baker says
I love cranberries, too! I have two bags waiting to be used and scones would be the perfect option!
Kathy says
Can you believe I just bought two more bags??? Time for some more baking!
Nicoletta @sugarlovespices says
We've bought a lot of fresh cranberries too this season. Some are still in the fridge and I was thinking of making scones, so thanks for the push 😉 . They look wonderful!
Kathy says
Time to get baking! 🙂 These scones are just waiting to be made!
Rachelle @ Beer Girl Cooks says
I love scones and your cranberry version sounds delicious! They are so colorful and pretty!
Kathy says
Thanks, Rachelle!
Dawn @ Girl Heart Food says
I love a good scone and cranberries are one of my faves. I just love their colour and the tartness they give. So perfect for breakfast with a big cup of coffee 🙂
Kathy says
I love the tartness and love cranberries in just about everything!
David @ Spiced says
Oh man, I love a good scone! They are the perfect treat...especially when served on a cold day with a hot cup of coffee. I could totally get behind having a batch of these hanging out on my countertop right about now. Love the cranberries in this version, too...perfect for Thanksgiving!
Kathy says
They disappear quickly when they are just sitting around. I'm not sure who ate them all in my house...but boom, they were gone!
annie@ciaochowbambina says
Wow! Do I love all the cranberry loading up these gorgeous scones! I'm a huge fan of scones and tea...this will most certainly be added to my repertoire!! Thank you for sharing!
Kathy says
They go perfectly with a nice cup of tea!
allie @ Through Her Looking Glass says
Dear Kathy, I love homemade scones. They are the best. And cranberry! Delicious. Your cranberry scones remind me of when we were kids and went to Edaville Railroad in Carver, MA every year to ride the train through the cranberry bogs. They have special Christmas programs too, with thousands of lights strung all around. Such a beautiful setting and cranberries are the best. Will def. have to try your cranberry scones over the holidays. Happy Thanksgiving to you and your family!
Kathy says
I would love to visit cranberry bogs. I would love to see their beauty! Happy Thanksgiving to you too!
Mary Ann | The Beach House Kitchen says
I'm a huge scone lover Kathy, so I will definitely be adding these to my scones list. They look delicious!
Kathy says
Thanks, Maryann! I love scones too. Cranberry scones are a great way to start the day!
BETH PARKS says
Directions did not add the 2/3 cup of sugar so I added in with the flour, salt, butter, etc. Just thought you should know. They are very good, thanks for the recipe and I think I might add some OJ into the mix too when I make again.
Kathy says
Thank you for letting me know! I have amended the directions to mix 1/4 cup of granulated in the dough. The 2/3 cup of powdered sugar is for the glaze. I'm glad you were able to figure out how to make these scones, even with my missed step. Adding a little OJ to the dough would be fabulous....so would a little grated orange peel! Thank you! 🙂