Description
A buttery and tender cranberry scone recipe that balances tart and sweet beautifully with a touch of optional orange zest. Ideal for brunch or snacks, and freezer-friendly.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup dried cranberries
1 egg
1/2 cup buttermilk
1 tsp vanilla extract (alcohol-free)
1 tsp orange zest (optional)
Instructions
Preheat oven to 400°F and line a baking sheet.
In a bowl, mix flour, sugar, baking powder, and salt.
Add butter and cut in until crumbly.
Fold in cranberries (pre-soaked, if using dried).
In a separate bowl, whisk buttermilk, egg, vanilla, and zest.
Combine wet and dry ingredients into a shaggy dough.
Turn onto floured surface, shape into 1-inch thick round.
Cut into 8 wedges and place on sheet.
Optional: brush with milk and sugar on top.
Bake for 18–20 minutes until golden. Cool before serving.
Notes
Use soaked dried cranberries to reduce tartness.
Brush with milk and sugar before baking for shine and crisp top.
Wrap and freeze individually for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 230
- Fat: 11g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cranberry scones, homemade scones, easy brunch recipes, dried fruit baking