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Cranberry and Almond Scones

Note: This recipe is very versatile and you can easily substitute the dried cranberries with other things such as raisins, blueberries or currants. The dough will be slightly crumbly. If you have too many dry flour bits not sticking to the dough, you can add just a touch (not more than one teaspoon) of heavy cream, otherwise continue to knead together gently until it all comes together. You can press any loose bits into the dough as you go.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast or Brunch
Author: Hip Foodie Mom


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 5 tablespoons very cold unsalted butter; cut into cubes
  • 1/2 cup dried cranberries
  • 1 cup + 1 tablespoon heavy cream
  • 1 egg + 1/2 teaspoon water slightly beaten (for egg wash)
  • Turbinado sugar
  • ¼ cup sliced almonds + more if desired
  • Special tools suggested: pastry cutter rubber spatula, rolling pin


  • Preheat oven to 425 degrees.
  • Combine the flour, baking powder, sugar, cinnamon and salt in a large sized mixing bowl. Quickly add the cubed butter and using a pastry cutter, cut in the butter until the mixture resembles coarse sand. Add the dried cranberries and mix together one more time.
  • Using a rubber spatula, stir in the heavy cream until the dough begins to form, about 30 seconds. Transfer the dough and all of the dry flour bits to a lightly floured work surface and knead the dough by hand just until it comes together into a rough, slightly sticky ball, for about 5-10 seconds.
  • Using a rolling pin, gently roll out. Do not roll out too flat (I rolled mine out a little too flat). Using your pastry cutter or a butter knife, cut the dough into 8 wedges (like you are cutting a pizza) and place the wedges on a lined baking sheet (parchment paper or your Silpat non-stick baking mat).
  • Brush each wedge with the egg wash and sprinkle with Turbinado sugar and sliced almonds. Press down on the sliced almonds gently to help them stick. Bake for about 18-20 minutes, (rotating the baking sheet halfway through), or when the tops are light brown. Remove from oven and cool on a wire rack for at least 10-15 minutes. Serve warm or at room temp.