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
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
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!