Cranberry Scones Recipe
This cranberry scones recipe delivers soft, flaky texture with bursts of sweet-tart cranberries in every bite. Featured on Flour Power and created by host Jessica McGovern, these bakery-style scones combine cold butter, sour cream, and dried cranberries for a comforting homemade treat that’s ideal for breakfast, brunch, or afternoon tea.
Easy to prepare and beautifully golden when baked, these classic cranberry scones are perfect for both beginner bakers and experienced pastry lovers looking for a reliable homemade scone recipe.
The Inspiration
Traditional scones have long been a staple in bakeries and tea rooms around the world, loved for their tender crumb and rich buttery flavor. This cranberry scone recipe takes inspiration from classic British-style scones while incorporating the bright sweetness of dried cranberries to create a comforting and crowd-pleasing variation.
On Flour Power, Jessica McGovern celebrates approachable baking recipes that combine simple ingredients with professional techniques. These cranberry scones perfectly reflect that philosophy by transforming everyday pantry staples into elegant pastries that taste bakery-fresh right from your own oven.
The addition of sour cream creates a soft and moist interior while the cold butter ensures beautifully flaky layers. Dried cranberries add texture, sweetness, and a subtle tartness that balances the richness of the dough. Whether enjoyed fresh from the oven or paired with coffee during a relaxing weekend brunch, these scones offer timeless comfort with every bite.
Ingredients
- 4 cups (1 L) flour
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) baking powder
- ½ cup (120 ml) sugar
- 1 cup (240 ml) unsalted butter, cold and cut into pieces
- 2 eggs
- 1 ½ cups (350 ml) sour cream
- 1 cup (240 ml) dried cranberries
- ½ cup (120 ml) milk, for brushing
Method
- Let’s get baking!
- Preheat oven to 400 F (205 C).
- Sift flour into a bowl.
- Add salt and baking powder and stir together.
- Add sugar and mix.
- Quickly cut butter into flour mixture so that it doesn’t melt.
- Crack eggs into a separate bowl, add sour cream and whisk.
- Add sour cream mixture to dry ingredients and stir quickly.
- Add cranberries and stir until mixed evenly.
- Turn out onto a lightly floured board and pat down into a 2-inch (5 cm) thick circle.
- Using a 3-inch (7.5 cm) cookie cutter cut into 12 round scones.
- Brush with milk.
- Bake for 15 minutes, or until golden and puffy.
- Share.
Serving Suggestions
These cranberry scones are perfect for breakfast, brunch, afternoon tea, or holiday gatherings. Serve them warm with softened butter, clotted cream, or your favorite fruit preserves for an authentic bakery-style experience. Their slightly sweet flavor pairs beautifully with coffee, black tea, chai lattes, or hot chocolate, making them an ideal cozy treat during colder months.
For brunch spreads, these scones complement fresh fruit platters, scrambled eggs, smoked salmon, and yogurt parfaits. They also make an excellent addition to holiday breakfast tables, bridal showers, baby showers, or weekend entertaining menus. If you’re serving guests, arrange the scones on a rustic serving board alongside jams and whipped butter for an elegant café-inspired presentation.
Final Thoughts
This cranberry scones recipe is a simple yet elegant baked treat that combines buttery richness, tender texture, and bursts of sweet-tart cranberry flavor in every bite. Easy enough for beginner bakers yet impressive enough for entertaining, these homemade scones deliver classic comfort with bakery-quality results.
Featured on Flour Power and created by host Jessica McGovern, this recipe highlights how a few simple ingredients can create something truly special. The flaky texture, golden crust, and rich flavor make these cranberry scones a timeless addition to any breakfast or brunch table.
Whether you enjoy them fresh from the oven with coffee or serve them as part of a beautiful brunch spread, these homemade cranberry scones are guaranteed to become a favorite recipe you’ll return to again and again.