Cranberry Scones – a delicious recipe with Flour, Baking Powder, Salt, Sugar, Butter, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the dry ingredients: flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Next add the heavy cream. Fold everything together, being careful not to overwork the dough. Fold in the dried cranberries.
2
Form large mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. (I generally make them bigger than a golf ball, but smaller than a tennis ball.)
3
Arrange them on a parchment-lined baking sheet and bake in a 400-degree oven for 16-20 minutes, or until the top just barely turns golden brown.
463
kcal
Calories
24
g
Fat
56
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Flour, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, 2 Tablespoons Sugar, 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.
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