Best Cranberry Cream Scones of Your Life

Wow. Seriously, BEST scones ever. Period. End of story. Stop searching other recipes. Make this one.

I’ve done it again, taken a recipe form Smitten Kitchen and blogged about it. I’d like to say I made this up, or that it is a secret family recipe, whatever. This is hands down the best and by far EASIEST baked good I’ve ever made. Sorry to everyone who loves strawberry cupcakes, or mini pies.

P.S. the second best scone in the world is my sister’s Raspberry White Chocolate Chip scones. MMMMMmmmmm! (Sarah, send me some of those, will you?)

Best Cranberry Cream Scones

adapted from Smitten Kitchen and America’s Test Kitchen Cookbook.

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup dried cranberries, chopped.
1 cup heavy cream (I had slightly less than 1 cup so I used probably about 1 tablespoon of buttermilk).


Adjust oven rack to middle position and heat oven to 425°F.


Combine flour, baking powder, sugar and salt in large bowl whisk together just until combined. Add butter cubes.

Use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.

Stir in cranberries.

Stir in heavy cream with a fork until dough begins to form, no more than 30 seconds.


Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece. (OR put scraps onto the baking sheet and remove a few minutes early so you can taste test!!!)


Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.





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