Cranberry scones

Based on 38 ratings

“A true British classic! They also taste amazing with blueberries or raspberries.”

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
150 g cranberries (dried)
260 g all-purpose flour
120 ml milk
100 g crème fraîche
1¼ tsp vanilla extract (divided)
2 tbsp baking powder
¼ tsp baking soda
100 g sugar
½ tsp salt
lemon (zest and juice)
orange (zest)
110 g butter (cold)
130 g confectioner’s sugar
flour for work surface
Metric
Imperial

Utensils

  • oven
  • small bowl
  • standing mixer or hand mixer with dough hooks
  • fine grater
  • spatula
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
530
Protein
4g
Fat
16g
Carb
92g

Step 1/6

Preheat oven to 200°C/400°F. In a small bowl, mix together the milk, crème fraîche, and part of the vanilla extract.
  • 120 ml milk
  • 100 crème fraîche
  • 1 tsp vanilla extract
  • oven
  • small bowl

Preheat oven to 200°C/400°F. In a small bowl, mix together the milk, crème fraîche, and part of the vanilla extract.

Step 2/6

Add flour, baking powder, baking soda, sugar, salt as well as lemon and orange zest to a standing mixer. While mixer is running on low speed, add butter in small pieces until it is incorporated. Add milk and crème fraîche mixture and beat until combined.
  • 260 all-purpose flour
  • 2 tbsp baking powder
  • ¼ tsp baking soda
  • 100 sugar
  • ½ tsp salt
  • 1 lemon (zest)
  • 1 orange
  • standing mixer or hand mixer with dough hooks
  • fine grater

Add flour, baking powder, baking soda, sugar, salt as well as lemon and orange zest to a standing mixer. While mixer is running on low speed, add butter in small pieces until it is incorporated. Add milk and crème fraîche mixture and beat until combined.

Step 3/6

Incorporate cranberries into dough.
  • 150 cranberries
  • spatula

Incorporate cranberries into dough.

Step 4/6

Transfer dough to floured work surface, spread out two fingers thick, and cut into triangular slices. Place each scone on a lined baking sheet and bake in preheated oven at 200°C/400°F for approx. 18 – 20 min. or until they are golden brown.
  • flour for work surface
  • baking sheet
  • oven
  • parchment paper

Transfer dough to floured work surface, spread out two fingers thick, and cut into triangular slices. Place each scone on a lined baking sheet and bake in preheated oven at 200°C/400°F for approx. 18 – 20 min. or until they are golden brown.

Step 5/6

Meanwhile, juice lemon and add part of the juice to a small bowl. To make the icing, add confectioner’s sugar and remaining vanilla extract. Mix to combine. Remove scones from oven and let cool. Drizzle icing over scones.
  • 2 tbsp lemon (juice)
  • 130 confectioner’s sugar
  • ¼ tsp vanilla extract
  • small bowl

Meanwhile, juice lemon and add part of the juice to a small bowl. To make the icing, add confectioner’s sugar and remaining vanilla extract. Mix to combine. Remove scones from oven and let cool. Drizzle icing over scones.

Step 6/6

Invite your friends for tea time and enjoy!

Invite your friends for tea time and enjoy!