Ahh scones...the perfect tea-time treat for a Sunday morning (or any afternoon really). Scones come in all shapes and sizes, from the traditional English scone (round, almost biscuit-like) served with jam and clotted cream to the typical scones you could find in a cafe of almost any flavor imaginable. Scones are clearly versatile and can be eaten at almost any time of day.  

Some of my favorite scones varieties include these cranberry scones as well as apple-cinnamon, blueberry-lemon, pumpkin scones, and (for a savory take) parmesan sage. 

The recipe for these cranberry scones are a family favorite and these delicious scones have appeared at many bake sales over the years.

It's a fairly simple recipe and can easily be modified for all the lovely vegans out there.

What You'll Need:

1 cup all-purpose flour

1/4 cup granulated sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup butter, chilled (or dairy free alternative)

3 tbsp. milk (or dairy free alternative; I've found soy milk works really well)

1 egg: 1/2 for the batter and 1/2 for egg wash (substitute with 1 tbsp. chia seeds and 3-4 tbsp. water, mixed together)  

1/2 cup dried cranberries

1-2 tsp raw sugar for topping (optional)

Zest of one orange (optional)


Combine all of the dry ingredients (except raw sugar) together and mix well. Cube the butter and mix into the dry ingredients until a crumb texture forms. Feel free to use your hands to really break up the butter and incorporate it into the mix. 

Add the milk to dry ingredients and stir well. In separate bowl, wisk egg. Add two tablespoons (or about half) of the whisked egg to the batter, stirring well. Then fold the cranberries into the mixture. 

Form the dough into a ball and flatten into a disk, about one inch thick. Place on a greased baking sheet. Lightly brush the top of each scone with an egg wash. To make an egg wash simply take some of the leftover egg and combine with a tablespoon or so of water. After the egg wash, sprinkle the top of the scones with raw sugar.

Bake at 425˚F for 13-18 minutes or until scones are slightly-golden brown (but still fluffy). 

Pro Tip: Before putting the scones into the oven, lightly cut the discs with a knife into the amount you desire (I normally cut the circle into eight slices). This also helps the inside of the scone bake more easily as sometimes the extra cranberries can cause the batter to become more wet and take longer to cook. It will also make serving the scones much easier! 

Mackenzie Laverick

This recipe is perfect for the end of winter as dried cranberries are still easily available in seasonal markets or your local grocery store. Although they taste great hot with a warm cup of tea or milk, the scones keep well for several days if you place them in a plastic or glass container a keep on the countertop. If you prefer them warm, they can be reheated in a microwave or toaster oven- but around my house they rarely last more than two days!