Cranberry Scones

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sconesScones might seem intimidating, but I think they’re really one of the easiest things to make. Even easier than cookies! They also don’t require any fancy ingredients, so I almost always have what I need to whip up a batch.

I made these one Sunday to have for breakfast all week and they kept really well in a tupperware. I used a blend of AP flour and whole white wheat – I would have used all wheat but I was afraid they’d be too dense. As it was though, they weren’t dense at all, they were actually some of the lightest scones that I’ve ever had. They were also a little sweeter than other scones that I’ve had, and the combination of cranberry and orange gave them a nice flavor.

scone 2

Cranberry Scones

  • 1-3/4 cup AP flour
  • 3/4 cup whole white wheat flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • dash salt
  • 1/2 cup cold butter, sliced
  • 3/4 cup skim milk
  • 1 tsp lemon juice
  • 1/4 cup dried cranberries
  • 1/2 tsp orange zest
  • 1 Tbs milk

Combine flours, suagr, baking powder, and salt in a food processor. Slowly add the butter and process until the dough is crumbly. Combine milk and lemon juice and let sit 5 minutes. Add to the dough and pulse until moistened. Mix in cranberries and orange zest.

Use our hands to bring the dough together into a disk about 1-inch thick. Cut the dough into rounds using a cookie cutter, and arrange on a greased baking sheet. Brush with additional 1 Tbs milk.

Bake at 400 for 15 minutes, or until golden brown.

Yields about 12 scones.

By on August 5th, 2009

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

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13 thoughts on “Cranberry Scones”

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  2. I love scones, I was wondering how the recipe was testing going….picture looks great!


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