Cranberry Scones

Having used craisins for a favorite salad of mine, I now have a huge bag of craisins I don’t want to go to waste. With a little creativity and search through the cupboards I decided to make scones today.

I found this recipe by doing a simple Google search and looking at a few recipes. The one I used originates from Martha Stewart’s website; I made a few changes. The reason I chose this one was because I wanted the sugar topping. Here are the ingredients you will need:

  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) evaporated milk
  • 1 cup craisins


Preheat oven to 425 degrees.

In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt.

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup milk until just moistened. Gently fold in craisins.

On a lightly floured surface, knead dough gently, 5 to 10 times.

Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon milk; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes.

Let cool on a wire rack.