Cranberry Scones

4.1

(156)

They're the best for afternoon tea—or breakfast!

Watch: Cranberry Scones

1:32

Prep Time:

15 mins

Total Time:

30 mins

Servings:

8

Cranberry scones might not be traditional, but subbing the tart, jewel-like berries for the usual currants or raisins is an inspired touch, giving the English scone a delicious American slant. We love these easy treats for breakfast or afternoon tea—or anytime really! They are rich and crumbly as the dough is made with half-and-half, egg, and butter, ensuring a tender scone with bright pops of fresh cranberries. We brush the tops with a little more half-and-half and sprinkle them with sugar for the crunchy sweet topping that’s the perfect finishing touch for these tender scones.

Directions

Preheat oven; whisk dry ingredients:

Preheat oven to 425°F. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.
Cut in butter; stir in half-and-half and add cranberries:

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
Form scones:

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.
Bake:

Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.