Cranberry scones are made with fresh or dried cranberries, buttermilk, sugar, and butter. The vanilla glaze on top makes this a sweeter scone and delicious pastry. Serve them for breakfast, brunch, or an afternoon tea party.
Moist chewy cranberries add a bit of sweet and tart to this scone recipe and a sweet vanilla glaze drizzled on top of the scones will delight guests. Buttermilk in the recipe makes these scones moist.
Serve with your favorite jam, jelly, marmalade and preserves. Devonshire cream, butter, honey or whipped cream make a nice topping also.
These sweet biscuits also make a delicious afternoon treat when served with coffee or a traditional tea.
Cranberry Scones with Vanilla Glaze Recipe
- 2-1/2 cups flour
- 2-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup butter
- 1 cup cranberries, chopped (fresh or dried)
- ⅔ cup sugar
- ¾ cup buttermilk
- Vanilla Glaze
- ⅔ cup powdered sugar
- 1 Tablespoon warm water
- ¼ teaspoon vanilla extract
- Baking Equipment Needed
- Large Mixing bowl
- Pastry cutter or fork
- 2 un-greased baking sheets or scone pans (see below)
- Preheat oven to 400 degrees.
- Mix together the flour, baking powder and baking soda.
- Cut in butter with a pastry blender or fork until it resembles course crumbs.
- Stir in chopped cranberries.
- Add sugar and buttermilk until just blended.
- Divide dough in half; roll each portion into an 8-inch circle, about ½ inch thick, on a lightly floured surface.
- Cut each portion into 8 wedges; arrange wedges on un-greased baking sheets or in scone pans. Repeat with other half of dough.
- Bake at 400 degrees for 12 to 15 minutes; remove to a wire rack to cool.
- Prepare glaze while the scones are baking. Once the scones have cooled, drizzle glaze over the tops of the scones.
- These can be cut into squares instead of triangles, and can also be dropped on to baking sheets in large spoonfuls.