Cranberry Scone Recipe for Christmas

This cranberry scone recipe is so pretty with a sparkly sugar top and a bright cranberry coloured center.   The cranberries make these scones perfect for the holidays.  In our home we only have one day when everyone is here, so its nice to have something in the freezer for a festive breakfast for one or two people.

Cranberry Scone Ingredients

Instructions

Preheat oven to 375 F

Cut fresh or frozen cranberries into chunks.  Place in a bowl, add the melted butter first, stir to coat, then add the sugar, flour and cinnamon.  Toss again to coat the cranberries.

Crack an egg into a measuring cup,  beat it and then fill it up with milk.  Set aside.

In a large bowl, place flour, baking soda, baking powder and salt. Mix very well.

Add the butter and cut it into the flour mixture until its the size of small peas.

Make a well in the center of the flour mixture.  Add the milk egg mixture.

Stir until a soft dough forms.  Split the dough in two halves.

Place the dough onto a piece of parchment paper, cover with a second piece of parchment and pat flat until the dough is about 1/2 inch thick.

Cover with the coated cranberries.

Flatten the second piece of dough between two pieces of parchment.  Place on top of the cranberries.

Pinch the outside of the scone dough to seal the cranberries inside.  Don’t worry if its not sealed all the way around.

The easiest way to transfer the scone dough to the oven is by sliding a cookie sheet under the parchment paper.

Bake at 375 for about 20 minutes until golden. Remove from oven.

Spread the still warm scones with butter and sprinkle with white sugar.

Cut into small triangles and serve warm or cold.

Oh So Pretty Cranberry Scone Recipe for the Holidays

Beautiful and moist cranberry scone recipe. These scones are perfect for the Christmas holidays. A quick and festive breakfast to have on hand during those busy days.

Print Recipe

Prep Time:30 minutes mins

Cook Time:20 minutes mins

Total Time:50 minutes mins

Ingredients

Cranberry Center

• 1 ½ cups cranberries coarsely chopped
• 2 tbsp melted butter
• 2 tbso white sugar
• 1 tbsp flour
• 1 tsp cinnamon

• 1 large egg
• ¾ cup milk approximately
• 3 cups flour
• ½ cup sugar
• 4 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter

Topping

• 1 tbsp melted butter
• ¼ cup white sugar

Instructions

• Preheat oven to 375 F
• Cut fresh or frozen cranberries into chunks. 
• Place in a bowl, add the melted first, stir to coat, then add the sugar, flour and cinnamon.  Toss again to coat the cranberries
• Crack and egg into a measuring cup,  beat it and then fill it up with milk.  Set aside.
• In a large bowl, place flour, baking soda, baking powder and salt. Mix very well.
• Add the butter and cut it into the flour mixture until its the size of small peas.
• Make a well in the center of the flour mixture.  Add the milk egg mixture. Stir until a soft dough forms.  Split the dough in two halves.
• Place the dough onto a piece of parchment paper, cover with a second piece of parchment and pat flat until the dough is about 1/2 inch thick.
• Cover with the coated cranberries.
• Pat the second piece of dough between two pieces of parchment until flat and the same size as the first one. 
• Place the second layer of dough on top of the cranberries. Pinch the outside of the scone dough to seal the cranberries inside.  Don’t worry if its not sealed all the way around.
• The easiest way to transfer the scone dough to the oven is by sliding a cookie sheet under the parchment paper. Place cookie sheet in oven.
• Bake at 375 for about 20 minutes until golden. Remove from oven.
• Spread the still warm scones with butter and sprinkle with white sugar. Cut into small triangles and serve warm or cold.

Servings: 10 scones