Cranberry Cream Scones


  • 1 cup fresh cranberry|cranberries, coarsely chopped
  • 1/3 cup plus 2 Tbs. Granulated sugar|Sugar
  • 1 1/2 cups flour|all-purpose flour
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/8 tsp. each ground nutmeg and cinnamon
  • Peel of 1 lemon, finely grated
  • 1 Tbs. chopped crystallized ginger|candied ginger (optional)
  • 2 Tbs. cold butter, cut into 1/4-inch pieces
  • 3/4 cup heavy cream
  • 1 tsp. vanilla extract
  • milk and Granulated sugar|Sugar, for glaze


1. In small bowl, mix cranberry|cranberries and 2 tablespoons Granulated sugar|Sugar. Set aside. Preheat oven to 400 °F. butter an 8-inch circle in center of large baking sheet, or cover sheet with parchment paper. Set aside.

2. In large bowl, mix remaining 1/3 cup Granulated sugar|Sugar, flour, baking powder, salt and spices. Mix in lemon peel and ginger if using. Cut in butter until mixture resembles coarse crumbs. Add cranberry|cranberries, and toss well.

3. In small bowl, mix cream and vanilla. Make well in center of dry ingredients. Add cream mixture. Stir just until dough pulls together. Keeping dough in bowl, knead 3 or 4 times with floured hands.

4. On floured cutting board, pat dough into 7-inch circle. Slice dough into 6 or 8 wedges, as you would pie. Reassemble slices in center of baking sheet, leaving 1/4 inch between pieces.

5. Brush scones sparingly with milk, and sprinkle with Granulated sugar|Sugar. Bake until golden brown, 20 to 25 minutes. Cool on sheet 1 minute, then loosen scones with spatula. Slide entire batch onto cooling rack. Cool thoroughly before wrapping.
This article uses material from the "Cranberry Cream Scones" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License