1 Votes
Rate This Recipe

Cranberry Scones

Prep Time:

20 mins.

Cook Time:

15 mins.


12 Scones


  • 3 cups plus 2 tablespoons (313 grams) sifted Swan’s Down® Cake Flour
  • ⅓ cup (67 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • ¾ teaspoon (2 grams) kosher salt
  • ¾ cup (108 grams) dried, sweetened cranberries
  • 2 tablespoons (22 grams) finely chopped candied ginger
  • 1 teaspoon (4 grams) lightly packed orange zest
  • ¼ cup (57 grams) chilled, cubed unsalted butter
  • 1 cup (240 grams) plus 1 tablespoon (15 grams) cold heavy whipping cream, divided
  • 1 large egg yolk (19 grams)
  • 2 teaspoons (12 grams) sanding sugar


  1. PREHEAT oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. SIFT together flour, granulated sugar, baking powder and salt in a large bowl. Stir in cranberries, ginger and orange zest. Using a pastry blender or two forks, cut in butter until crumbly. Gradually add 1 cup (240 grams) cream, stirring with a fork until dry ingredients are moistened.
  3. KNEAD flour mixture gently, on a lightly floured surface, 4 to 6 times, just until dough comes together. Divide dough in half. Pat each half into a 1-inch thick circle (about 5 inches wide). If desired, use a rolling pin to level top. Using a bench scraper or a thin-bladed knife, cut circle into 6 wedges. Place wedges 2 inches apart on prepared baking sheet.
  4. WHISK together egg yolk and remaining 1 tablespoon (15 grams) cream in a small bowl. Brush tops of scones with egg wash and sprinkle with sanding sugar.
  5. BAKE for 15 to 17 minutes or until lightly golden brown. Serve warm.

You May Also Like: