Back to Cranberry Scones All Reviews for Cranberry Scones - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 8 08edf07_e.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 8 08edf07_e.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 8
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 8
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 8
8
08edf07_e.jpg
08edf07_e.jpg
Ingredients
Ingredients
- 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
Directions
Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, 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.
Reviews (31)
Add Rating & Review 237 Ratings 5 star values: 49 4 star values: 73 3 star values: 69 2 star values: 34 1 star values: 12
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Reviews (31)
Add Rating & Review 237 Ratings 5 star values: 49 4 star values: 73 3 star values: 69 2 star values: 34 1 star values: 12
Add Rating & Review
237 Ratings 5 star values: 49 4 star values: 73 3 star values: 69 2 star values: 34 1 star values: 12
237 Ratings 5 star values: 49 4 star values: 73 3 star values: 69 2 star values: 34 1 star values: 12
237 Ratings 5 star values: 49 4 star values: 73 3 star values: 69 2 star values: 34 1 star values: 12
5 star values: 49 4 star values: 73 3 star values: 69 2 star values: 34 1 star values: 12
Martha Stewart Member Rating: 5 stars 12/29/2018 I've loved this recipe for years now! I always make these scones after Thanksgiving and Christmas, using the berries leftover after making cranberry sauce. They go perfectly with a cup of tea and a good book. These scones are by no means sweet (most recipes containing cranberries include way more sugar than this one), but I love the tartness and that this recipe includes a relatively small amount of sugar. It's also a very easy and consistent recipe - I've never had any trouble getting the scones to come out the same way each time. Martha Stewart Member Rating: 5 stars 02/18/2018 This recipe was easy, just as written. I did used golden raisins instead of cranberries. As always, be gentle with the dough so you don't develop gluten and make them tough. A Danish dough wisk is great in this case. I also baked on an insulated bottomed cookie sheet lined with parchment paper. Start checking for brownness at the 10 minute mark and rotate your baking sheet for even cooking and browning. These were tasty and tender scones. I don't normally write reviews unless I hit a perfect recipe. This is a go-to recipe. Martha Stewart Member Rating: 5 stars 11/11/2017 I have made these scones a few times and I love them, as does everyone in my family. They are not too sweet, which we like. I also have made them with milk instead of half and half (which I don't typically have on hand) and they are just great! Martha Stewart Member Rating: Unrated 11/19/2016 I made this recipe with fresh Wisconsin cranberries since it's cranberry season around here. They turned out well but I used all whole wheat flour, which made them a bit dense. I think they'd be really tasty with a coarse sugar sprinkled on top! Enjoyed best alongside a hot cup of tea. Martha Stewart Member Rating: Unrated 01/14/2015 I made it as directed except used a food processor to blend everything but the cranberries. I used dried cranberries plus a half cup of pecan pieces. The basic recipe made good scones and I liked the texture a lot, but they were a little bland. Next time I would add cinnamon and/or nutmeg, as well as some grated orange zest to brighten the flavor. Using sanding sugar on top instead of regular would also be an improvement. Martha Stewart Member Rating: Unrated 01/27/2014 I fiddled with the recipe a little bit - I used dried cranberries and some toasted walnuts, added a scant tsp of Martha's pumpkin pie spice blend (it's on the site), and used 1/3 C orange juice and 1/3 C light cream +1/2 tsp vanilla for the liquid. If you have a processor, put the flour, spices (if using) baking powder, sugar, & salt in it, and pulse to mix, then add the cold butter chunks, and pulse, then use a mixer to mix the ingredients briefly. Makes a more tender & almost flaky scone! Martha Stewart Member Rating: Unrated 04/12/2013 You can substitute the half&half with yoghurt and get fluffier scones. Martha Stewart Member Rating: Unrated 04/03/2013 Can dough be made ahead of time and refrigerated and then baked????? Martha Stewart Member Rating: Unrated 03/12/2013 I live in Volcano, Hawaii on the Big Island and don't have access to fresh cranberries. What we do have is Ohelo berries which is a variety of marianberries. It grows on a low bush in the high elevation (above 3000'). Nice flavor and now my signature. This is the best scone recipe I've tried!! Martha Stewart Member Rating: Unrated 01/16/2013 I have made this recipe many times. So I can make them in the summer I buy fresh cranberries in season and put them in the freezer so I can pull them out when I want them. The cranberries will last till the fresh ones come in the fall. This was the first scone recipe I made. Greaaaat. Martha Stewart Member Rating: 4 stars 11/03/2012 I used dried cranberries like others did and it was delicious. My house mates loved it! =) Martha Stewart Member Rating: Unrated 07/16/2012 Tried this recipe after my favorite Irish bakery closed its doors upon retirement. Oh, sooo good. They were even a little moister than my previous favorite bakery's. I used butter/milk, dried cranberries, and added a tbsp. of Miracle Whip to the batter for a little extra tang. After brushing the tops with butter/milk, I lightly dusted them with white sparkling sugar sprinkles. This added a little glitter, as well as giving your mouth that first delicious sweet bite. Got rave reviews. Martha Stewart Member Rating: Unrated 06/12/2012 I used Crasins instead of Fresh Cranberries and a mixture of butter and milk instead of half and half, and it was still delicious. Really light and fluffy. Martha Stewart Member Rating: 5 stars 01/11/2012 The is the most delicious-and quickest- scone recipe out there. This makes tender fluffy scones. Instead of adding the cranberries, I just added some lemon zest and vanilla extract to the half-n-half (which was a mix of heavy cream and rice milk I had on hand). Even the dough was delicious! Martha Stewart Member Rating: Unrated 11/15/2011 These scones are super simple to make and taste delicious! I used dried cranberries because that is what I had in the pantry, but they turned out perfect! Very simple recipe and a beautiful item to bring to holiday gatherings! Martha Stewart Member Rating: Unrated 01/26/2011 These scones were delicious and so easy to make! Highly recommend them. Martha Stewart Member Rating: Unrated 01/26/2009 Make these again and again, and are a family favourite. Perfect morning treat with coffee. Martha Stewart Member Rating: Unrated 12/11/2008 half-and-half is a dairy product that is half cream and half milk. Look for it near the milk in your dairy section. Martha Stewart Member Rating: Unrated 12/11/2008 Can someone tell me what is the* half-and-half * in the recipe. Merci Sylvie from Canada Martha Stewart Member Rating: Unrated 12/08/2008 This was my first attempt at making scones and was pleasantly surprised at how easy and delicious it was. I have added this recipe to my favorites. Thank you! Martha Stewart Member Rating: Unrated 11/01/2008 Can I use light cream instead of halk-and-half. Martha Stewart Member Rating: Unrated 10/03/2008 Soooo easy to make and turned out great! Will make these again. Martha Stewart Member Rating: Unrated 07/16/2008 I've used this recipe often, and I'll replace the half-and-half with almond milk, since I'm lactose intolerant and don't often have milk or such on hand. Also, I don't use flour on the surface when working the dough--I just work with it shaggy. My favourite sugar to use as a topping is light brown sugar, as it looks quite homey. This is a wonderful recipe, and I love being able to make something in less than an hour. Martha Stewart Member Rating: Unrated 06/29/2008 Yes, I have used dried cranberries and I like them even better than the fresh! Also, I sprinkle white sugar crystals instead of granulated sugar on top to give them my "fancy" look. Whenever I make these, everyone raves. It is such an easy, excellent recipe. Martha Stewart Member Rating: Unrated 04/05/2008 I haven't used dried cranberries, I freeze quite a lot of fresh berries when in season. I also double the amount to 1 cup. My family also enjoys the scones when made with cinnamon chips, when I can find them. Sprinkle with cinnamon sugar before baking instead of plain sugar. Has anyone tried using dried or fresh blueberries? Martha Stewart Member Rating: Unrated 03/28/2008 Has anyone tried this using dried cranberries? They are easier to find in my tiny grocery store. Martha Stewart Member Rating: Unrated 02/24/2008 It sooo quick and easy, I love this recipe! Instead on cranberries, I used white Toblerone chocolate!!! DELICIOUS!!!! Martha Stewart Member Rating: Unrated 01/28/2008 I have been making these since I first saw the recipe in Everyday Food. I love these and so easy to make. I usually make them when we invite friends over for coffee or tea. They are delicious! Martha Stewart Member Rating: Unrated 12/29/2007 These really were very easy to make. I tried adding some orange zest as bethinne suggested and they were excellent. Thanks for the great idea! I'll definitely be making these again. Martha Stewart Member Rating: Unrated 12/26/2007 These are wonderful and a favorite. They are extremely easy to make. I used refined sugar in the batter, but I sprinkled turbinado on top of the scones, which made them a little special. Martha Stewart Member Rating: Unrated 12/10/2007 These were very simple and quick to make, however I think some orange zest (and maybe more cranberries) would have given it that extra something. Overall, they were tasty and easy and I would make them again.Martha Stewart Member
Rating: 5 stars 12/29/2018
I’ve loved this recipe for years now! I always make these scones after Thanksgiving and Christmas, using the berries leftover after making cranberry sauce. They go perfectly with a cup of tea and a good book. These scones are by no means sweet (most recipes containing cranberries include way more sugar than this one), but I love the tartness and that this recipe includes a relatively small amount of sugar. It’s also a very easy and consistent recipe - I’ve never had any trouble getting the scones to come out the same way each time.
Rating: 5 stars
Rating: 5 stars 02/18/2018
This recipe was easy, just as written. I did used golden raisins instead of cranberries. As always, be gentle with the dough so you don’t develop gluten and make them tough. A Danish dough wisk is great in this case. I also baked on an insulated bottomed cookie sheet lined with parchment paper. Start checking for brownness at the 10 minute mark and rotate your baking sheet for even cooking and browning. These were tasty and tender scones. I don’t normally write reviews unless I hit a perfect recipe. This is a go-to recipe.
Rating: 5 stars 11/11/2017
I have made these scones a few times and I love them, as does everyone in my family. They are not too sweet, which we like. I also have made them with milk instead of half and half (which I don’t typically have on hand) and they are just great!
Rating: Unrated 11/19/2016
I made this recipe with fresh Wisconsin cranberries since it’s cranberry season around here. They turned out well but I used all whole wheat flour, which made them a bit dense. I think they’d be really tasty with a coarse sugar sprinkled on top! Enjoyed best alongside a hot cup of tea.
Rating: Unrated
Rating: Unrated 01/14/2015
I made it as directed except used a food processor to blend everything but the cranberries. I used dried cranberries plus a half cup of pecan pieces. The basic recipe made good scones and I liked the texture a lot, but they were a little bland. Next time I would add cinnamon and/or nutmeg, as well as some grated orange zest to brighten the flavor. Using sanding sugar on top instead of regular would also be an improvement.
Rating: Unrated 01/27/2014
I fiddled with the recipe a little bit - I used dried cranberries and some toasted walnuts, added a scant tsp of Martha’s pumpkin pie spice blend (it’s on the site), and used 1/3 C orange juice and 1/3 C light cream +1/2 tsp vanilla for the liquid. If you have a processor, put the flour, spices (if using) baking powder, sugar, & salt in it, and pulse to mix, then add the cold butter chunks, and pulse, then use a mixer to mix the ingredients briefly. Makes a more tender & almost flaky scone!
Rating: Unrated 04/12/2013
You can substitute the half&half with yoghurt and get fluffier scones.
Rating: Unrated 04/03/2013
Can dough be made ahead of time and refrigerated and then baked?????
Rating: Unrated 03/12/2013
I live in Volcano, Hawaii on the Big Island and don’t have access to fresh cranberries. What we do have is Ohelo berries which is a variety of marianberries. It grows on a low bush in the high elevation (above 3000’). Nice flavor and now my signature. This is the best scone recipe I’ve tried!!
Rating: Unrated 01/16/2013
I have made this recipe many times. So I can make them in the summer I buy fresh cranberries in season and put them in the freezer so I can pull them out when I want them. The cranberries will last till the fresh ones come in the fall. This was the first scone recipe I made. Greaaaat.
Rating: 4 stars 11/03/2012
I used dried cranberries like others did and it was delicious. My house mates loved it! =)
Rating: 4 stars
Rating: Unrated 07/16/2012
Tried this recipe after my favorite Irish bakery closed its doors upon retirement. Oh, sooo good. They were even a little moister than my previous favorite bakery’s. I used butter/milk, dried cranberries, and added a tbsp. of Miracle Whip to the batter for a little extra tang. After brushing the tops with butter/milk, I lightly dusted them with white sparkling sugar sprinkles. This added a little glitter, as well as giving your mouth that first delicious sweet bite. Got rave reviews.
Rating: Unrated 06/12/2012
I used Crasins instead of Fresh Cranberries and a mixture of butter and milk instead of half and half, and it was still delicious. Really light and fluffy.
Rating: 5 stars 01/11/2012
The is the most delicious-and quickest- scone recipe out there. This makes tender fluffy scones. Instead of adding the cranberries, I just added some lemon zest and vanilla extract to the half-n-half (which was a mix of heavy cream and rice milk I had on hand). Even the dough was delicious!
Rating: Unrated 11/15/2011
These scones are super simple to make and taste delicious! I used dried cranberries because that is what I had in the pantry, but they turned out perfect! Very simple recipe and a beautiful item to bring to holiday gatherings!
Rating: Unrated 01/26/2011
These scones were delicious and so easy to make! Highly recommend them.
Rating: Unrated 01/26/2009
Make these again and again, and are a family favourite. Perfect morning treat with coffee.
Rating: Unrated 12/11/2008
half-and-half is a dairy product that is half cream and half milk. Look for it near the milk in your dairy section.
Can someone tell me what is the* half-and-half * in the recipe. Merci Sylvie from Canada
Rating: Unrated 12/08/2008
This was my first attempt at making scones and was pleasantly surprised at how easy and delicious it was. I have added this recipe to my favorites. Thank you!
Rating: Unrated 11/01/2008
Can I use light cream instead of halk-and-half.
Rating: Unrated 10/03/2008
Soooo easy to make and turned out great! Will make these again.
Rating: Unrated 07/16/2008
I’ve used this recipe often, and I’ll replace the half-and-half with almond milk, since I’m lactose intolerant and don’t often have milk or such on hand. Also, I don’t use flour on the surface when working the dough–I just work with it shaggy. My favourite sugar to use as a topping is light brown sugar, as it looks quite homey. This is a wonderful recipe, and I love being able to make something in less than an hour.
Rating: Unrated 06/29/2008
Yes, I have used dried cranberries and I like them even better than the fresh! Also, I sprinkle white sugar crystals instead of granulated sugar on top to give them my “fancy” look. Whenever I make these, everyone raves. It is such an easy, excellent recipe.
Rating: Unrated 04/05/2008
I haven’t used dried cranberries, I freeze quite a lot of fresh berries when in season. I also double the amount to 1 cup. My family also enjoys the scones when made with cinnamon chips, when I can find them. Sprinkle with cinnamon sugar before baking instead of plain sugar. Has anyone tried using dried or fresh blueberries?
Rating: Unrated 03/28/2008
Has anyone tried this using dried cranberries? They are easier to find in my tiny grocery store.
Rating: Unrated 02/24/2008
It sooo quick and easy, I love this recipe! Instead on cranberries, I used white Toblerone chocolate!!! DELICIOUS!!!!
Rating: Unrated 01/28/2008
I have been making these since I first saw the recipe in Everyday Food. I love these and so easy to make. I usually make them when we invite friends over for coffee or tea. They are delicious!
Rating: Unrated 12/29/2007
These really were very easy to make. I tried adding some orange zest as bethinne suggested and they were excellent. Thanks for the great idea! I’ll definitely be making these again.
Rating: Unrated 12/26/2007
These are wonderful and a favorite. They are extremely easy to make. I used refined sugar in the batter, but I sprinkled turbinado on top of the scones, which made them a little special.
Rating: Unrated 12/10/2007
These were very simple and quick to make, however I think some orange zest (and maybe more cranberries) would have given it that extra something. Overall, they were tasty and easy and I would make them again.
All Reviews for Cranberry Scones
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry Scones
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
