Buttermilk Cranberry Scones

Perfect for breakfast or afternoon tea time, these cranberry scones are easy to make and decadent to eat. Served warm with a spread of butter and jam, they’re irresitable!

The first time I tried these amazing cranberry scones was when I worked at a local jewelry store.

When I got to work one day, there was a pretty little china plate in the staff area. On it was a row of cranberry scones that had been carefully cut and buttered.  Beside it ~ in the cutest little jar ~ was some jam and a little knife.

When there was a lull in customers, I grabbed one and took a quick bite.

Oh. my. goodness.

It was the best scone I’d ever tasted!

I quickly found out who the source of such deliciousness was, and she graciously shared her recipe ~ which was passed down from her mother.

I admit, I haven’t fired up my oven for baking for a very long time, but I figured these buttermilk cranberry scones were a special occasion just waiting to happen.

Ingredients you’ll need for this cranberry scone recipe

• 2 1/2 cups flour
• 4 teaspoons sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup unsalted butter – cold
• 1 cup buttermilk
• 1 egg
• 2 teaspoons maple syrup
• 1 cup dried cranberries – I used craisens

Step by step instructions for buttermilk cranberry scones

1. In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
2. Cut in the butter using a pastry blender or two knives until the mixture resembles course oatmeal.

3. In a seperate bowl, beat together the egg, milk, and maple syrup.
4. Add the liquid ingredients to the dry ingredients all at once and stir to combine.
5. Add the craisens and stir until incorporated into the mixture.
6. Turn out the dough onto a lightly floured surface and roll out to 1/2″ thick and cut with a biscuit cutter. (I love using a pastry cloth set for rolling dough.)

7. Arrange the cut out scones about 1 inch apart on a parchment lined baking sheet. Bake at 425 degrees for about 15 minutes, or until they are just starting to turn golden brown. Remove scones immediately from the baking sheet and cool on a wire cooling rack.

Serve warm with butter and your favorite jam.

This recipe made 12 scones cut with a 3 inch cutter. Next time, I might try cutting them with a smaller cutter and baking them a few minutes less.

What are some secrets to making the best scones?

I’ve done some research and found some tips and tricks for getting scones perfectly the way you want!

• Avoid overworking the dough. Use a gentle touch and mix just until the dough comes together.
• If you want your scones to rise high, place them close together on the baking sheet so they are just barely touching each other. That will force them to rise high, and give them soft sides. Or, you can place them about 1 inch apart. They like to be cozy in the pan!
• Some claim that using cold butter rather than room temperature butter will help them rise better. A chilled bowl and pastry cutter may help, too!
• Don’t use juicy fruit – dried fruit is best.

Recommended tools for this recipe

I’ve listed below the tools I used for this recipe.

Be sure to check out my Amazon shop for curated lists of my favorite kitchen tools and other things for you and your home.

Other sweets perfect for an afternoon tea party:

• These gluten-free scones would be perfect if someone has dietary restrictions.
• This lemon bar recipe of my Grandma’s is incredibly delicious.
• Cranberry lemon bars are like a new twist on brownies.
• This tried and true sugar cookies recipes is perfect for any special occasion.