Cranberry Scones
Prep time
Cook time
Total time
Say hello to buttery scones that aren't overly sweet and perfect with your coffee at breakfast!
Recipe type: Breakfast
Cuisine: American
Serves: 8 scones
  • 2 cups all-purpose Flour, plus more for work surface
  • 5 tablespoons Sugar, plus 1 tablespoon for topping
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • 6 tablespoons chilled unsalted Butter, cut into small pieces
  • ⅔ cup (plus 1 tablespoon) Half and Half
  • ½ cup halved Cranberries, drained on paper towels
Preparation Instructions
  1. Preheat oven to 425 degrees.
  2. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.
  3. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs.
  4. Stir in ⅔ cup half-and-half until just moistened. Gently fold in cranberries.
  5. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar.
  6. Bake until golden brown, 12 to 15 minutes.
  7. Let cool on a wire rack.
Recipe by Can Cook, Will Travel at