Perfect for breakfast or afternoon tea, these buttermilk cranberry scones are simple to make and decadently delicious. Serve them warm with butter and jam for a comforting treat.
The first time I tried these cranberry scones was while working at a local jewelry shop. One morning I found a pretty china plate in the staff area with neatly cut, buttered scones arranged on it, and a tiny jar of jam beside them. When I had a quiet moment, I grabbed one and took a bite. It was, quite simply, the best scone I had ever tasted.
I tracked down the generous baker and she kindly shared the family recipe, passed down from her mother. I don’t bake every day, but these buttermilk cranberry scones are worth pulling out the oven for—they feel like a special occasion even on an ordinary morning.
Ingredients
- 2 1/2 cups all-purpose flour
- 4 teaspoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, cold
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons maple syrup
- 1 cup dried cranberries (craisins work well)
Step-by-step instructions for buttermilk cranberry scones
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, sift or whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender, two knives, or your fingertips. Work quickly until the mixture resembles coarse oatmeal with pea-sized pieces of butter remaining.
- In a separate bowl, beat the egg with the buttermilk and stir in the maple syrup.
- Add the liquid mixture to the dry ingredients all at once and stir gently until the dough just comes together.
- Fold in the dried cranberries until evenly distributed, taking care not to overwork the dough.
- Turn the dough onto a lightly floured surface, pat or roll it to about 1/2 inch thick, and cut with a 3-inch biscuit cutter (or the cutter size you prefer). You should get about 12 scones with a 3-inch cutter.
- Arrange the scones on the prepared baking sheet about 1 inch apart, or place them slightly closer so their sides touch for softer sides and taller rise.
- Bake at 425°F for about 15 minutes, until the tops are just starting to turn golden. Remove scones from the baking sheet promptly and transfer to a wire rack to cool slightly.
Serve warm with butter and your favorite jam. These scones are best the day they are baked but can be stored in an airtight container at room temperature for up to two days. Reheat briefly in a low oven or toaster oven to restore that freshly-baked texture.
Tips & Tricks
- Avoid overworking the dough. Mix just until the ingredients come together to keep scones tender.
- For taller scones with soft sides, place the cut pieces close together so they are barely touching on the baking sheet. For crisper sides, space them about 1 inch apart.
- Cold butter yields a flakier, lighter texture. Keep the butter chilled until you cut it into the flour; chilling the bowl or tools can help on warmer days.
- Use dried fruit rather than fresh or frozen fruit in scones to prevent excess moisture from making the dough sticky.
- If you don’t have buttermilk, make a quick substitute: add 2 1/2 teaspoons lemon juice or white vinegar to a 1-cup measuring cup, then fill the rest with milk and let it sit for a few minutes. It may look slightly curdled—that’s fine and acts like buttermilk in baking.
Serving ideas and storage
These scones pair beautifully with plain butter, clotted cream, or a bright fruit jam. For a breakfast spread, offer them alongside yogurt, fresh fruit, and a pot of tea or coffee. To store, keep cooled scones in an airtight container up to two days at room temperature or freeze for up to one month; thaw and warm before serving.
Recommended tools
- Biscuit or round cookie cutter in your preferred size (3-inch cutter yields about 12 scones).
- Pastry blender or two knives for cutting cold butter into the flour.
- Rolling mat or light dusting of flour for rolling the dough evenly.
- Wire cooling rack to cool scones evenly after baking.
Scone baking secrets
- Work quickly and keep ingredients cold for the flakiest result.
- Gentle handling and minimal mixing prevent tough scones.
- Adjust baking time slightly if using a smaller cutter—smaller scones will need a few minutes less in the oven.
Yield: 12 scones. Prep time: about 10 minutes. Bake time: about 15 minutes. Total time: roughly 25 minutes. Enjoy these tender, buttery cranberry scones warm for the best flavor and texture.
