Simple Cranberry Scones

*** This festive treat was featured on Twinkl here as part of their Christmas recipes campaign.***

Easy. Simple. Scones. These are a sweet treat on a cold morning with a nice cup of tea. They are cakey, but with a little crunch and a little chew. They are sweet, but not overly sweet. And they taste absolutely amazing!

These are really easy to make with other fillings, too. Switch up the dried cranberries for raisins or another dried fruit. Add in some orange or lemon zest. Just nothing too wet to change the texture too much.

I know what I’m going to be eating Christmas morning. How about you!?! Let me know in the comments below! Happy Christmas!img_2390

Simple Cranberry Scones

  • Servings: 8
  • Difficulty: easy
  • Print


  • 2 cups all-purpose flour
  • ⅓ cup sugar + 1 tablespoon for sprinkling
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • ½ cup cranberries
  • ½ cup sour cream
  • 1 large egg


  1. Preheat oven to 400 degrees.

  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in cranberries.

  3. In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).

  4. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar.

  5. Use a sharp knife to cut into 8 triangles; place on a lined cookie sheet, about 1 inch apart.

  6. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Enjoy!


 Original recipe can be found here

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