Cranberry Scones: soft and tender inside, crisp and buttery outside—flaky scones that are perfect for breakfast or afternoon tea with friends.
Scones are one of the quickest and easiest quick breads to make as long as you avoid overmixing the dough. Overworking the dough dries it out and prevents the flaky texture you want. These cranberry scones bake up tender and buttery, and they keep well if wrapped and stored at room temperature. Warm them in the microwave for 20–30 seconds the next day for a nearly fresh-baked experience.
I often bake a batch the night before so they’re ready for busy mornings. They’re great for taking on the go, and making them at home is far more economical than buying single scones at a coffee shop. If you have little ones (or anyone who keeps you busy), this simple, make-ahead recipe is a real time-saver.
What Makes Scones So Flaky
Flakiness comes from keeping the dairy and butter cold and from minimal handling. Use cold butter and cold sour cream or yogurt, and chill the butter until you’re ready to grate or cut it into the flour. Cold butter creates pockets of steam while baking, which gives the scones their layers and tender crumb. You don’t need a food processor—grating the butter and mixing by hand is fast, simple, and creates the right texture.
Cranberry Scones Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus 1 teaspoon for sprinkling
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 8 tablespoons (1 stick) unsalted butter, refrigerated
- 1 large egg
- 1/2 cup sour cream
- 1/2 cup dried cranberries
How to Make Cranberry Scones
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, 1/4 cup sugar, baking powder, baking soda, and salt. Grate the chilled butter on the large holes of a box grater and add it to the flour. Use a fork or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs. Stir in the dried cranberries.
3. In a small bowl or measuring cup, whisk together the egg and sour cream until smooth. Pour the liquid into the dry ingredients and stir with a fork just until the dough begins to come together. It may look a little shaggy at first, but avoid overmixing.
4. Turn the dough out onto a lightly floured surface. Gently press and pat it into a 7–8 inch (18–20 cm) circle about 3/4 inch (2 cm) thick. Sprinkle the top with 1 teaspoon sugar. Cut the circle into 8 wedges using a bench scraper or knife.
5. Transfer the wedges to the prepared baking sheet, spacing them 1–2 inches apart. Bake for 13–15 minutes, until the tops are lightly golden. Remove from the oven and cool on a rack for a few minutes before serving. These scones are excellent warm with coffee or tea.
Tips and Notes
- Keep all dairy ingredients cold until the moment you combine them with the flour.
- Do not overwork the dough—mix just until it holds together.
- You can use sparkling sugar for a pretty crunchy top.
- Store scones at room temperature, wrapped, for a day or two. Reheat briefly before serving.
If you make this recipe, feel free to share photos on social media with the hashtag #olgainthekitchen.
Recipe Summary
- Prep time: 10 minutes
- Cook time: 13–15 minutes
- Total time: about 23 minutes
- Servings: 8 scones
Instructions (Condensed)
- Preheat oven to 400°F and line a baking sheet.
- Whisk dry ingredients; grate cold butter into the flour and combine until coarse.
- Mix egg and sour cream, add to dry ingredients, and stir until just combined.
- Pat dough into a circle, sprinkle with sugar, cut into 8 wedges.
- Bake 13–15 minutes until golden; cool briefly and serve warm.
These cranberry scones are an easy, reliable scone recipe for everyday breakfasts, brunches, or afternoon tea. The combination of tart dried cranberries and buttery, flaky pastry makes them a favorite any time of year.