Cranberry Scones Recipe

Name: Cranberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. whole wheat flour; 1/2 c. unbleached flour; 1/4 c. sugar; 2 tsp. baking powder; 1/2 tsp. salt; 1/4 tsp. ground cardamom; 1/4 tsp. ground nutmeg; 5 Tbsp. cold butter; 1/3 c. heavy cream; 1/3 c. plus 1 Tbsp. milk; grated zest of 1 lemon; 3/4 c. cranberries; 1 Tbsp. cream; sugar

Servings: persons

1 1/2 c. whole wheat flour
1/2 c. unbleached flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cardamom
1/4 tsp. ground nutmeg
5 Tbsp. cold butter
1/3 c. heavy cream
1/3 c. plus 1 Tbsp. milk
grated zest of 1 lemon
3/4 c. cranberries
1 Tbsp. cream
sugar

1
Combine flours, sugar, baking powder, salt and spices.
2
Add butter, cut in with pastry blender until coarsely mixed.
3
Make a well.
4
Add cream, milk and lemon zest.
5
Stir.
6
Add cranberries; stir until dough coheres.
7
Shape into ball.
8
Place in center of greased baking sheet.
9
Pat into a 9-inch disk.
10
Score deeply into 8 wedges.
11
Brush top with 1 tablespoon of cream and sprinkle with sugar.
12
Bake at 425u00b0 for 25 minutes.
13
Cut apart at score marks and serve hot.

695

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 c. whole wheat flour, 1/2 c. unbleached flour, 1/4 c. sugar, 2 tsp. baking powder, and more.

Yes, Cranberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Scones

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