Queen's Cranberry Scones

Queen's Cranberry Scones

Queen's Cranberry Scones

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tablespoons lemon or orange zest

  • cups all-purpose flour

  • ½

    cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses

  • 3

    tablespoons additional sugar if using fresh cranberries

  • 1

    tablespoon baking powder

  • ½

    teaspoon salt

  • 6

    tablespoons cold unsalted butter, cut into bits

  • cup fresh cranberries, chopped coarse (approx. in quarters)

  • OR

  • cup dried cranberries

  • 1

    large egg

  • 1

    large egg yolk

  • 1

    cup heavy cream


Preheat oven to 400 degrees F if baking immediately. Peel the lemons or orange with a vegetable peeler, then finely, finely chop the zest. Combine the flour, 1/2 cup sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture resembles a course meal. The easiest way to do this, without a food processor, which would really be the easiest way, is to dice the butter very small and make sure each piece is separated before you add them into the flour. The flour will keep them from sticking back together so shake the bowl before adding in more pieces. Then use two knifes to cut the butter pieces even finer. In a small bowl combine the chopped cranberries and the sugar, then fold these into the flour mixture. (Don't add sugar if you use dry cranberries, just fold them directly into the flour.) In another small bowl beat the eggs and the cream. Mix the liquid mixture into the dry mixture, just until combined. On a lightly floured surface, dump the dough out and press it into a 1 inch thick circle with your hands. Using the top of a glass that has been dusted with flour, or a circular cookie/biscuit cutter, cut out scones and place them on a baking sheet that has been lined with parchment paper. Gather the scraps and reform into 1 inch thick circle as needed until all the scones are formed. If baking immediately, bake in 400 degrees F oven for 15 to 20 minutes or until a pale golden color. If freezing, place baking sheet in the freezer for at least one hour or until the scones are hard and frozen. Place the scones in a freezer bag until ready to bake. Bake in a 400 degrees F oven for 20 to 25 minutes or until a pale golden color. Serve as soon as they are cool enough to handle.


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