Cranberry Scone Recipe

Oven and pans

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Measure and chill: Place the cubed butter back in the refrigerator while you measure remaining ingredients so the butter stays very cold.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Add the dried cranberries and grated lemon zest to the dry mix and toss briefly so the cranberries are coated with flour — this prevents them from sinking during baking.

Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, quickly cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining. Work quickly to keep the butter cold.

Whisk together the heavy cream (reserve 1 tbs for brushing), buttermilk, egg, and vanilla extract in a small bowl until smooth.

Make a well in the center of the dry mix and pour in the cream mixture. Using a flexible spatula or wooden spoon, fold the wet into the dry just until the dough comes together. It will be shaggy and slightly sticky — do not overmix.

If the dough seems too dry (doesn't hold when pressed), add up to 1–2 tbs extra heavy cream or buttermilk, 1 tbs at a time, until it holds together.

Turn the dough out onto a lightly floured surface and gently pat into a circle about 8 inches (20 cm) across and roughly 1-inch (2.5 cm) thick. Handle the dough gently to keep it flaky.

Using a sharp knife or bench scraper dusted with flour, cut the circle into 8 equal wedges. Alternatively, you can form 8 individual rounds (about 3 inches / 7 cm wide) by portioning with a scoop.

Transfer the wedges to the prepared baking sheet spacing them about 1–2 inches apart.

Brush the tops lightly with the reserved 1 tbs heavy cream and sprinkle with coarse sugar.

Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through, until the scones are golden brown on top and a toothpick inserted into the center comes out clean or with only a few moist crumbs.

Remove from oven and transfer scones to a wire rack to cool for 10–15 minutes.

Serve warm or at room temperature with the strawberry jam on the side. Split a scone and spread with 1–2 teaspoons of jam (or to taste). Leftover scones can be reheated briefly in a 300°F (150°C) oven for 5–7 minutes or microwaved for 12–15 seconds.