Cranberry Scones

Carol Junkins


Scones are similiar to biscuits, but the dough is richer due to cream and eggs.

I like to make them and freeze them for something yummy in the morn ~ well they have an egg in them right?

This recipe came from Favorite All Time Recipes.


★★★★★ 3 votes

12 scones
10 Min
10 Min


  • 1 1/2 c
  • 1/2 c
    oat bran
  • 1/4 c
    plus 1 tablespoon sugar, divided
  • 2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 5 Tbsp
    cold margarine or butter
  • 3/4 c
    dried cranberries
  • 1/3 c
  • 1
  • 1/4 c
    sour cream
  • 1 Tbsp
    uncooked old fashioned or quick oats (optional)

How to Make Cranberry Scones


  1. Preheat oven to 425 df. Combine flour, oat bran, 1/4 cup sugar, baking powder, baking soda and salt in large bowl.
    Cut in margarine or butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in cranberries. Lightly beat milk and egg in small bowl. Reserve 2 tablespoos milk mixture; set aside. Stir sour cream into remaining milk mixture. Stir into flour mixture until soft dough forms.
  2. Turn out dough onto well floured surface. Gently knead 10-12 times. Roll out into 9x6 rectangle. Cut dough into 6 (3-inch) squares using floured knife; cut diagonally into halves, forming 12 triangles. Place 2 inches apart on ungreased baking sheets. Brush triangles with reserved milk mixture. Sprinkle with oats, if desired, and remaining 1 tablespoon sugar.
  3. Bake 10-12 minutes or until golden brown. Remove from baking sheets and cool on wire racks 10 minutes. Serve warm.
    Makes 12 scones.

Printable Recipe Card

About Cranberry Scones

Course/Dish: Fruit Breakfast
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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