Breakfast Cranberry Scones

by | Jun 22, 2010 | 19 comments

Cranberry Scones


For the past several weekends, we have been having pancakes in all shapes and sizes for breakfast. We've done Dutch, traditional American and even silly animal ones. It was time to break the pancake run this weekend. Browsing through Bill Granger's Holiday cookbook for inspiration, a photograph of triangle scones in a pan jumped out at me.


I love scones! Cranberry scones are my favorite. But I have always made the traditional rounded ones. Rolling the scone dough out like a pizza and cutting them in wedges felt like an adventure that bright Sunday morning. The recipe was for blueberry scones, so I changed it. I have been buying a lot of organic dried cranberries and love using them in baked recipes. A cranberry scone with bits of dried cranberries bursting through the golden crunchy crust felt really inspired.


You can cut smaller wedges to get more servings. But I find eight scones to be the magic number. These scones cook very quickly and are best eaten warm from the oven. They go really well with some whipped cream and strawberry jam.

Preparing the scones for baking

 Baked scones!

Yummy filling.




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Author: Sneh
Course // Breakfast
Cuisine // Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8


  • 2 cups plain flour
  • 1 tablespoon caster sugar
  • 3 teaspoons baking powder
  • a pinch of salt
  • 100 g unsalted butter, cold cubed
  • 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1/2 cup craisins or dried cranberries tossed in a little flour
  • 1 egg mixed with 1 tablespoon milk, for glazing


  • Preheat the oven to 200°C [400°F]. Line a baking tray with baking paper.
  • Mix the flour, sugar, baking powder and salt in a large bowl until well combined. Rub in the butter cubes with your fingers till mixture starts representing breadcrumbs. Mix in the buttermilk and eggs with a spatula in slow, cutting motions. Gently mix in the cranberries with your hands.
  • Turn the dough onto a lightly floured surface. Gather it in a huge round ball and gently flatten it to an uneven 6-inch wide circle. Cut into quarters and then each quarter into a half to get 8 wedges. Place on the prepared baking tray and brush with the egg glaze.
  • Bake for approximately 20 minutes in the pre-heated oven till it starts becoming golden and crusty. Serve hot with whipped cream and jam.


If you don't have buttermilk on hand, you can substitute with 2 tablespoons Greek or coconut yoghurt mixed with half cup water.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic


Find More Recipes By CategoryBaking Breakfast Fruit



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. janelle

    Hi! I have leftover cranberries (fresh ones) from thanksgiving dinner, can I use those instead of dried cranberries?
    These look awesome and I would love to try these tomorrow for breakfast!

  2. kathy

    I dont understand your butter measurement. I live in America please help! Thanks

  3. WhileHeWasOut

    These scones look great!

  4. thefeastbeast

    i love the you skip the rolling pin.

  5. ping

    Wow! These look amazing! I'm definitely going to make those real soon.

  6. Jenny

    great idea to put cranberries in scones...thanks for sharing these look great

  7. kelli

    these look incredible. thanks for sharing

  8. shannon abdollmohammadi

    Wonderful post!!! Great Pics and congrats on making Foodbuzz Top 9!! That is totally cool!!!

  9. Shirley

    Mmm... That photo of the scone filled with cream and jam is calling to me!

  10. Marta´s Kitchen

    Wow! this look amazing! It´ll be our breakfast next weekend, for sure!

  11. Jeannie

    I love to bake scones too for the fact that they are pretty quick to put together. These look scrumptious!

  12. Sophie

    Hello Sneh!!

    Your breakfast cranberry scones look like the real thing!

    Truly winners! Stunning pictures too!
    .-= Sophie´s last blog ..Sophies gluten free light brown teff breads =-.

    • Sneh

      Thanks everybody! I am discovering more delightful ways of photo post-production after the actual photoshoot 🙂

  13. Emma @CakeMistress

    What a delightful way to start the day. That burst of cranberry against the cream would be the BEST.

  14. Jen

    These look lovely! I love scones and cranberries, but I have never combined the two. Now I will have to try! I must also add that your photos are absolutely stunning.
    .-= Jen´s last blog ..Basil Cupcakes from Mele Cotte =-.

  15. chocolatesuze

    i looove cranberry and these scones sound delish! esp with cream hehe
    .-= chocolatesuze´s last blog ..2010 Iron Chef Dinner, Sydney [3] =-.

    • Sneh

      @Mark absolutely .. love the smell of freshly baked anything!

      @chocolatesuze OMG the cream is so sinful, I keep topping it up too 😉

  16. Mark @ Cafe Campana

    Mmmm great looking scones. I like having plain ones hot from the oven served with heaps of butter. The smell of these baking in the house at breakfast time would be great.
    .-= Mark @ Cafe Campana´s last blog ..Afternoon Tea – Cinnamon Tea Cake =-.


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