Fresh Cranberry Scones | Midwest Living

Fresh Cranberry Scones

Fresh Cranberry Scones

Login to rate this recipe.
  • Yield: 8 scones
  • Prep 20 mins
  • Bake 20 mins

Login to save this recipe

Honey adds sweetness to the dough but is also a great topper for the baked biscuits when they're still warm from the oven.


  • 2 1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh cranberries, finely chopped*
  • 2 tablespoons honey
  • 1 cup whipping cream
  • 1 egg, slightly beaten
  • 1 tablespoon water
  • 2 tablespoons sugar


  1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder, and salt. Make a well in center of flour mixture. In a medium bowl, combine cranberries and honey; stir in whipping cream. Add cranberry mixture all at once to flour mixture. Using a fork, stir just until moistened.
  2. Turn dough out onto a lightly floured surface. Knead dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll to an 8-inch circle. Cut into 8 wedges.
  3. Place wedges about 1 inch apart on an ungreased or parchment lined baking sheet. Don't flatten. In a small bowl, combine egg and water. Lightly brush tops of wedges with egg mixture. Sprinkle tops with 2 tablespoons sugar. Bake in a 375 degree F for 20 to 25 minutes or until golden. Remove scones from baking sheet. Serve warm. Makes 8 scones.


  • *To finely chop cranberries: Place cranberries in a food processor. Cover and pulse several times until cranberries are finely chopped.

Nutrition Facts

(Fresh Cranberry Scones)

Fat, total (g) 12, Thiamin (mg) 0, carb. (g) 42, vit. C (mg) 3, pro. (g) 6, iron (mg) 2, vit. A (IU) 486, cal. (kcal) 300, calcium (mg) 61, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 7, Niacin (mg) 3, chol. (mg) 68, Riboflavin (mg) 0, Potassium (mg) 90, sodium (mg) 184, sugar (g) 11, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Folate (µg) 77

Add Your Comment