Sweet and tart fresh cranberry scones, with sugary crisp edges and fluffy, soft centers. These easy scones come together quickly with simple ingredients in one big bowl. Egg free.

Cranberry scones, fresh from the oven, on a baking sheet.

Big, Beautiful, Fresh Cranberry Scones

A few years ago, I set out to create a scone recipe that would convert even the most scone adverse (myself included). The result – these raspberry scones – became one of my favorite things to bake from scratch.

I like my scones to be sweet and tender, with a texture similar to a classic, American biscuit. I add coarse sugar for sweet, crunchy tops. They bake up tall, with countless buttery layers, ever so crisp edges, and soft and fluffy centers.

This time, we’re forgoing the raspberries and lemon for a seasonal, Winter twist. Tart and tangy, ruby red, fresh cranberries are the perfect balance to the sweet and buttery, flaky scone base.

They’re made with a short list of simple ingredients (all pantry staples), are quick and easy to make in one large bowl, and are endlessly adaptable. You can add white or dark chocolate chips, orange zest (or an orange glaze), or simply enjoy them “plain,” warm from the oven with a pat of butter and drizzle of maple syrup… I can’t wait for you to try them. Happy baking!!

A cranberry scone, split open with butter and honey on a white dessert plate.
Cranberry scones, fresh from the oven, on a baking sheet.

Ingredients to Make Cranberry Scones

You’ll need just a handful of baking pantry staples plus the seasonal star – cranberries – to make these simple scones. Here’s what to put on your list:

  • cranberries: of course! I prefer using fresh fruit here, but you can also go with frozen. I would not recommend dried cranberries, which, although delicious, would take these scones in a different direction.
  • flour: you’ll need regular all-purpose flour for the base of the scone dough. I highly recommend measuring by weight here – it’s a great time to pull out your kitchen scale!
  • sugar: for sweetness we’ll use a bit of granulated sugar. I also like to top the scones with coarse Demerara sugar right before baking for some added crunch and sparkle.
  • baking powder: for big, beautiful, bakery-style scones, you’ll need a full tablespoon of baking powder.
  • butter: adds tons of flavor, and creates flaky layers that puff up in the oven. Be sure to use very cold butter, which will give you the best lift.
  • whole milk: while many scone recipes call for buttermilk or heavy cream, these are perfectly delicious using regular milk (which we always have on hand!). You’ll want to make sure your milk is cold – you can pour it right out of the fridge.
  • vanilla and salt: for a subtle flavor boost and to enhance the other flavors. If you want to make cranberry orange scones, you can also add a teaspoon of fresh orange zest for some complementary citrus flavor.

Find all the exact measurements and instructions in the recipe card, below.

Cranberry scones, fresh from the oven, on a baking sheet.
Cranberry scones on a baking rack with fresh cranberries.

Cranberry Scone FAQs

How to store:

Keep leftover scones in a container at room-temperature for 2-3 days. Or, once completely cooled, wrap tightly in plastic wrap, place in a freezer bag, and keep in the freezer for up to 2 months.

Why didn’t my scones rise?

My best guess is that the dough was too warm going into the oven, or your oven is running cold. You want your ingredients (especially the butter) to stay cold before baking. If in doubt, or if your kitchen is warm, pop the scones in the fridge for 10-15 mins before baking to make sure they’re properly chilled. The hot air from the oven (especially in the first 5-10 minutes of baking) reacting with the cold butter in the dough, causes it to puff up, creating lots of delicious layers and beautifully tall scones.

Why are my scones tough?

You likely over-measured your flour (baking scales are wonderful to combat this!), OR over kneaded the dough. You want to work quickly when shaping the dough, but be careful not to overmix, which can create tough, hard scones instead of light and fluffy ones.

Cranberry scones, fresh from the oven, on a baking sheet.
A cranberry scone, split open with butter and honey on a white dessert plate.

More Sweet Cranberry Treats to Bake Up Next:

If you make this cranberry scone recipe, be sure to leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura

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Cranberry scones, fresh from the oven, on a baking sheet.

Bakery Style Cranberry Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 12 reviews
  • Author: Laura Bolton – Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 6 Large Scones
  • Category: Dessert, Baking
  • Method: Baking
  • Cuisine: American, British
  • Diet: Vegetarian
Print Recipe

Description

Sweet and tart fresh cranberry scones, with sugary crisp edges and fluffy, soft centers. These easy scones come together quickly with simple ingredients in one big bowl. Egg free.

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1/3 cup (66g) granulated sugar
  • 1 Tbsp baking powder
  • 1 tsp Kosher salt (such as Diamond Crystal)
  • 12 Tbsp (1–1/2 sticks or 170) cold unsalted butter, cut into tablespoons
  • 3/4 cup (180g) whole milk, plus more for topping
  • 1/2 tsp pure vanilla extract
  • 1 cup fresh cranberries
  • optional: coarse sanding sugar (such as Demerara or Turbinado), for topping

Instructions

  1. Preheat the oven to 375℉. Line a large sheet pan with parchment paper. Set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well-combined.
  3. Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.
  4. Drizzle the milk and vanilla over the crumbs, and use a spatula to stir until mostly combined.
  5. When the crumbs are mostly moistened, switch to using your hands, and fold in the cranberries.
  6. Gently and firmly knead the dough together, until all of the flour mixture is combined, and the dough holds together in a large clump. Work quickly so the butter doesn’t warm too much, and be careful not to overwork the dough.
  7. Shape the dough into a flat, round disk, about 1-1/2 inches thick. If your bowl is large enouh, you can do this in the bowl, or on a lightly floured surface. It does not have to be perfectly round. Some craggy, irregular edges are okay!
  8. Use a sharp knife or a bench scraper to cut the dough into 6 equal wedges.
  9. Transfer the dough to the prepared baking sheet, leaving a few inches of space between them. Lightly brush the tops of the scones with milk, and sprinkle with the sanding sugar.
  10. Bake for 20-30 minutes, until the scones are lightly golden brown, gently puffed, and cooked through. Remove from the oven and serve warm. Enjoy!!

Equipment

Notes

  • Note: It’s important to make sure your oven is running at the correct temperature. If your oven is running cooler, the scones won’t get the initial lift they need. Too hot, and they may melt or burn. An inexpensive oven thermometer is great for this!
  • For an orange glaze: combine 1 cup (120g) powdered sugar, 1 Tbsp fresh orange juice, and 1/2 tsp vanilla extract or vanilla bean paste until combined, then drizzle over the warm scones. Enjoy!!