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Cranberry Scones Recipe

These cranberry scones make the perfect breakfast or afternoon treat… and I'm sure Santa won’t complain if you leave him these instead of cookies on Christmas Eve.

Anyone else consider himself or herself a serious scone fan? For me, these tasty treats are one of my favorite foods that I enjoy year round. Their crispy corners, chewy centers and sweet flavor make an award winning combination!

The time of year while the holidays are in full swing, I love adding a dash of bright red cranberries to give my favorite baked good a festive feel.


  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) half-and-half
  • 1/2 cup halved cranberries, drained on paper towels
  • 2 T finely grated orange zest

Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, orange zest and salt.

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round.

Cut into 8 wedges; place on a baking sheet, 2 inches apart

Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar.

Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

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