Since sharing my highly popular self-rising flour biscuits, I’ve been eager to develop a tender, flavorful scone recipe that offers a delightful sweet twist. And here it is! These Cranberry Almond Scones boast a delicate crumb, a rich buttery taste, and a subtle hint of almond extract that beautifully complements the tartness of dried cranberries. This recipe is incredibly straightforward, utilizing common pantry ingredients to create soft, golden wedges that bake up quickly. They’re perfect enjoyed fresh from the oven, or with a light glaze for that irresistible bakery-style indulgence right in your own kitchen.
These cranberry almond scones are wonderfully sweet and slightly crumbly, offering just the right amount of richness. For years, I mistakenly believed that making scones required complex techniques. However, I soon discovered they are surprisingly simple to prepare right at home. Once you master this fundamental method, a world of endless flavor combinations opens up, allowing you to customize your scones to perfection.
What makes this particular recipe stand out is the strategic use of flavors. Instead of mixing actual almonds into the dough, we incorporate plump, tart dried cranberries into every bite, ensuring a vibrant burst of fruit. The scones are then finished with a luscious glaze infused with almond extract, providing that distinctive nutty aroma and taste without the crunch of nuts. If you appreciate added texture, a sprinkle of sliced almonds can be added on top after glazing. These dried cranberry scones achieve a perfect balance: lightly tart, wonderfully sweet, and featuring just enough almond flavor to keep every bite interesting and utterly delicious.
The Allure of Homemade Scones: Why This Recipe Stands Out
There’s a special comfort in baking something from scratch, especially when it results in a treat as delightful as these Cranberry Almond Scones. This recipe isn’t just about mixing ingredients; it’s about creating a moment of simple indulgence. Whether you’re a seasoned baker or new to the kitchen, these scones are designed for success, offering a rewarding experience and an unforgettable taste.
Effortless Baking, Exceptional Results
- Minimal effort, maximum flavor: This recipe utilizes just a few readily available pantry staples and comes together remarkably quickly. There’s no need for a stand mixer or complicated equipment; a simple box grater and your hands are all you require to achieve a dough with incredible texture. This ease makes them perfect for a spontaneous weekend bake or a quick treat to impress guests.
- Almond essence without the nuts: The signature almond taste in these scones comes primarily from the extract used in the glaze. This is a fantastic option for those who prefer a smooth scone texture without the added crunch of chopped nuts, or for individuals with nut allergies who can tolerate almond extract. It delivers that beloved flavor profile in a refined way.
- Perfect texture and balanced taste: These scones strike an ideal balance—they are rich and satisfying without being overly heavy. The subtle tartness of the dried cranberries cuts through the sweetness, creating a harmonious flavor profile. The optional almond glaze not only enhances the taste but also gives them a professional, bakery-made finish that’s sure to impress.
The Power of Extracts in Baking
Did you know you can explore a wide variety of extract flavors to elevate your baking? Beyond vanilla, you’ll find almond, lemon, rum, amaretto, and many more at most grocery stores or larger retailers like Walmart. Extracts are an easy yet incredibly effective way to infuse new dimensions of flavor into both your baked goods and savory dishes.
Incorporating different extracts can completely transform a classic recipe, making these cranberry nut scones (or any scone variation) truly exciting. Imagine the bright zest of lemon or the warm spice of rum! Experimentation is key to discovering your next favorite flavor combination. For more creative ideas, explore resources like How to Use Extracts in Baking and Cooking and Using Extracts in Holiday Baking.
Essential Ingredients for Tender Cranberry Almond Scones
The secret to the softest, most tender scones lies in the quality and type of ingredients used, particularly the fat content. I’ve found that using real heavy cream is paramount. Its high-fat content ensures moistness and richness, while self-rising flour contributes to a wonderfully light and airy texture. Here’s a closer look at the key ingredients:
The Foundation: Self-Rising Flour
- Self-rising flour: This pre-mixed flour already contains baking powder and salt, simplifying the dry ingredient step and ensuring a consistent rise. If you don’t have store-bought self-rising flour on hand, you can easily make your own by combining 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of fine salt. Whisk these ingredients together thoroughly before using.
The Key to Richness: Heavy Cream
- Heavy cream: This is a non-negotiable ingredient for achieving the best tender texture and unparalleled richness in your scones. The high-fat content of heavy cream interacts uniquely with the flour to create a delicate crumb. Do not substitute with milk or half-and-half, as these lack the necessary fat and will result in a drier, tougher scone.
Golden Flakiness: Cold Butter is Crucial
- Butter: Extremely cold butter is essential for flaky scones. When cold butter pieces melt in the oven, they release steam, creating pockets of air that result in a light, flaky texture. Grating the butter with a box grater is my preferred method, as it creates small, evenly distributed pieces that blend beautifully into the flour mixture. Alternatively, you can cube very cold butter and cut it into the flour using a pastry cutter or two knives until the mixture resembles coarse crumbs.
Burst of Flavor: Sweetened Dried Cranberries
- Dried cranberries: Choose sweetened dried cranberries to ensure a balanced flavor profile that complements the scone’s sweetness. Their tartness provides a delightful contrast to the rich dough. Feel free to get creative with substitutions; dried cherries or finely chopped dried apricots would also be delicious alternatives, offering their own unique sweet-tart notes.
The Signature Scent: Almond Extract
For those who adore the flavor of almonds, this recipe utilizes almond extract to infuse that distinct taste without the need for actual nuts in the dough. This creates a smoother scone texture, appealing to a wider audience. However, if you enjoy the crunch, you are absolutely welcome to add chopped almonds to the scone batter before baking.
If you love almonds, you might also enjoy this Almond Amaretto Pound Cake for another delightful treat.
For the Optional Sweet Icing Glaze, you will need:
- Confectioners’ sugar (powdered sugar): This finely milled sugar forms the smooth, melt-in-your-mouth base for a pourable glaze.
- Heavy cream: When mixed with confectioners’ sugar, heavy cream creates a thicker, richer glaze compared to milk, which yields a lighter consistency.
- Almond extract: Essential for the signature almond flavor in the glaze. You can easily substitute this with vanilla extract for a classic taste, or citrus extracts like lemon or orange for a brighter, zesty twist, depending on your preference.
Pro Tip: No self-rising flour? Save money and make your own! Check out my detailed guide on how to make self-rising flour at home.
Creative Variations to Personalize Your Scones
This basic recipe for cranberry almond scones serves as an excellent foundation for endless customization. Don’t hesitate to experiment with different ingredients to create your unique scone masterpieces. Here are several delicious variations you can try:
- Cranberry Walnut Scones: For an added nutty crunch, sprinkle ¼ cup of finely chopped walnuts over the top of the scones after drizzling them with the glaze. The walnuts pair beautifully with the cranberries and almond flavor.
- Lemon Cranberry Scones: Swap the almond extract for 1 tablespoon of fresh lemon zest and lemon extract in both the dough and the glaze. The bright, zesty lemon complements the cranberries perfectly.
- Cranberry Orange Scones: Infuse your scones with a burst of citrus by using 1 tablespoon of orange zest and orange extract instead of almond extract. This vibrant combination is especially delightful during the colder months.
- Cherry Almond Scones: Easily transform this recipe by replacing the dried cranberries with an equal amount of dried cherries. The sweet-tart cherries create a wonderfully different yet equally delicious almond-infused scone.
- Chocolate Chip Almond Scones: Add ½ cup of mini chocolate chips along with the dried cranberries for a rich, sweet indulgence that pairs wonderfully with the almond flavor.
- Spice-Infused Scones: Incorporate ½ teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients for a warm, comforting twist, especially lovely for autumn baking.
Essential Equipment for Scone Making
You don’t need a lot of fancy tools to make incredible scones. A few basic kitchen items are all it takes to get these tender treats from your counter to your plate. Having the right tools, even simple ones, can make the process smoother and more enjoyable.
- Casserole dish or baking sheet: Essential for baking your scones evenly. A baking sheet lined with parchment paper ensures easy cleanup and prevents sticking.
- Mixing bowl: A large mixing bowl provides ample space to combine your dry and wet ingredients without making a mess.
- Grater, pastry blender, or 2 knives: These tools are crucial for incorporating cold butter into your flour mixture. A box grater creates fine, even butter pieces, while a pastry blender or two knives can cut in cubed butter to achieve a coarse, crumbly texture.
- Rubber spatula or fork: For gently mixing the wet and dry ingredients without overworking the dough.
- Sharp knife or bench scraper: For cutting the dough into clean, even wedges.
Crafting Your Cranberry Almond Scones: Step-by-Step Guide
Making delicious scones is more about technique than difficulty. Follow these steps carefully, paying attention to the light touch required, and you’ll be rewarded with bakery-quality scones every time. Remember, the key to tender scones is to work quickly and keep your ingredients, especially the butter and cream, as cold as possible.
- Preheat the oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This ensures your oven is at the correct temperature when the scones are ready to bake.
- Mix dry ingredients: In a large mixing bowl, thoroughly stir together the self-rising flour and granulated sugar. Make sure there are no lumps and the sugar is evenly distributed.
- Add the butter for flaky layers: Grate the very cold butter directly into the flour mixture using a box grater. Gently toss the grated butter with the flour using your fingertips, ensuring each piece of butter is coated. Alternatively, if using cubed butter, cut it into the flour mixture with a pastry blender or two knives until the mixture resembles coarse crumbs, similar to the size of small peas. The goal is to keep the butter cold and in distinct pieces.
- Stir in dried cranberries: Add the dried cranberries to the flour and butter mixture. Stir gently to ensure they are evenly distributed throughout the dough.
- The gentle touch: Adding the cream: Create a well in the center of your dry mixture. Pour in the heavy cream all at once. Using a fork or a rubber spatula, gently mix just until the dry ingredients are moistened and a shaggy dough begins to form. This step should only take about 15-30 seconds. Overmixing will develop the gluten too much, resulting in tough scones.
- Shape the dough to perfection: Turn the dough out onto a lightly floured surface. Press the dough together gently with your hands until it just comes together. Avoid excessive kneading. Flatten the dough slightly into a rectangle, then fold it into thirds like a letter (folding one end over the middle, then the other end over that). Turn the dough 90 degrees and repeat the folding process. This gentle folding helps create flaky layers without overworking the dough. Finally, gently pat the dough into a circular shape, about 1 inch (2.5 cm) thick.
- Cut into wedges and bake: Use a sharp knife or a bench scraper to cut the circular dough into 6 equal wedges. Carefully place these wedges on your prepared baking sheet, ensuring there’s at least 1 inch (2.5 cm) of space between each scone for even baking.
- Bake until golden: Bake the scones in the preheated oven for 13–17 minutes, or until their tops are beautifully golden brown and they are cooked through. Let the scones cool on the baking pan for 5 minutes before carefully transferring them to a wire rack to cool completely. This initial cooling on the pan helps them set up without breaking.
For those who do enjoy nuts, you can always sprinkle chopped almonds or walnuts onto a few scones after drizzling them with the icing, adding both flavor and visual appeal.
Elevating Your Scones with a Dazzling Almond Glaze
A simple, sweet glaze can transform your homemade scones into an elegant, bakery-worthy treat. This almond icing glaze is quick to prepare and adds a beautiful finish and an extra layer of almond flavor to your dried cranberry scones.
- Prepare the glaze: In a medium bowl, whisk together the confectioners’ sugar (powdered sugar), heavy cream, and your chosen extract (almond for this recipe, or vanilla/citrus for variations) until the mixture is completely smooth and free of lumps. Adjust the consistency by adding a tiny bit more cream if it’s too thick, or a bit more sugar if it’s too thin.
- Drizzle generously: Once the scones have cooled completely on a wire rack, generously drizzle the almond icing over their tops. You can use a spoon or a small whisk to create an attractive pattern, letting the glaze cascade slightly down the sides.
- Allow to set: For the best presentation, allow the glaze to set and harden slightly before serving. This will prevent messiness and ensure a beautiful finish.
Serving Suggestions for Your Perfect Scones
These almond cranberry scones are incredibly versatile and can be enjoyed in many ways throughout the day. Here are some delightful serving suggestions to elevate your scone experience:
- Classic breakfast or brunch: Serve them warm with a dollop of your favorite fruit jam, a spoonful of tangy lemon curd, or even a swirl of clotted cream for a truly authentic experience. They pair wonderfully with a side of scrambled eggs or a toasted egg for a more substantial meal.
- Beverage pairings: A refreshing glass of orange juice, a steaming cup of tea, or a tall glass of cold whole milk are all excellent companions to these sweet and tender scones.
- Enhanced presentation: For an extra touch of elegance, sprinkle more sliced almonds on top of the glaze before it sets. This adds visual appeal and a slight crunch.
- Tea parties and gatherings: For a tea party or a larger gathering, you can easily make smaller scones by cutting the dough into more pieces, adjusting the baking time slightly.
- Holiday tables: These delightful scones make a wonderful addition to your holiday spread, offering a festive and comforting treat. Consider adding them to your Thanksgiving dinner menu for a sweet bread option.
If you’re in the mood for something equally delightful but with a zesty twist, be sure to check out our lemon jello poke cake for a refreshing dessert that complements the scones beautifully!
Frequently Asked Questions (FAQ) About Cranberry Almond Scones
To ensure your scone-making journey is as smooth and successful as possible, here are answers to some common questions you might have:
Can I use regular milk or half & half for the heavy cream?
No, I strongly recommend against substituting heavy cream with regular milk or half-and-half. The high fat content in heavy cream is absolutely essential for creating that perfectly soft, flaky, and rich scone texture. Lower-fat alternatives will result in drier, denser, and less tender scones.
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you’ll need to make a slight adjustment. Self-rising flour contains the necessary leavening agents (baking powder) and salt to make the scones rise properly. If you opt for all-purpose flour, you will need to add 1 tablespoon of baking powder and ½ teaspoon of fine salt for every 2 cups of all-purpose flour. Whisk these together thoroughly before proceeding with the recipe. For more details on this conversion, you can refer to my Easy 3 Ingredient Biscuits post.
Do these scones need to be refrigerated after baking?
No refrigeration is needed for short-term storage. Once fully cooled, store your cranberry almond scones in an airtight container at room temperature for up to 2 days. This helps maintain their freshness and delicate texture. For longer storage, you can easily freeze them.
Can I freeze these scones?
Absolutely! Scones freeze beautifully. You can freeze baked and cooled scones (with or without glaze) in an airtight freezer-safe container or bag for up to one month. To enjoy, simply thaw them at room temperature or gently reheat them in a low oven (around 300°F/150°C) for a few minutes until warmed through.
What are common mistakes to avoid when making scones?
- Overmixing the dough: This is the most common mistake. Overworking the dough develops the gluten, leading to tough, chewy scones instead of light and tender ones. Mix only until just combined.
- Warm butter: Using butter that isn’t very cold will result in less flaky scones. Cold butter creates steam pockets as it melts, which contributes to flakiness.
- Insufficient flouring of surface: If your surface isn’t lightly floured, the dough will stick, forcing you to add more flour and potentially toughening the dough.
- Skipping the folding steps: The gentle folding of the dough helps create distinct layers, enhancing the flakiness of the scones.
Complete Recipe: Cranberry Almond Scones
These Almond Scones are wonderfully tender, golden pastries filled with tart dried cranberries and finished with a sweet almond glaze. They are incredibly easy to make, perfect for breakfast, brunch, or as a thoughtful gift.
Yields: 6 scones
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 5 minutes
Total Time: 30 minutes
Calories: Approximately 486 kcal per scone
Equipment Needed
- Casserole dish or baking sheet
- Mixing bowl
- Grater, pastry blender, or 2 knives
Ingredients for Scones
- 2 cups self-rising flour (see notes below for all-purpose flour substitute)
- ¼ cup granulated cane sugar
- ¾ cup heavy cream (do not substitute with milk or half-and-half)
- 4 tablespoons cold butter, grated or cubed
- ½ cup dried cranberries
Ingredients for Almond Icing Glaze (Optional)
- 1 cup confectioners’ sugar
- 2 tablespoons heavy cream
- 1 tablespoon almond extract (can substitute with other extracts, including vanilla)
Instructions
- Prepare your oven: Preheat the oven to 425ºF (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Combine dry ingredients: In a medium mixing bowl, stir together the self-rising flour and sugar.
- Incorporate the butter: Grate the cold butter using a box grater directly into the flour mixture, or cut in cubed butter with two knives or a pastry blender until the mixture resembles coarse crumbs (like small peas). Stir in the dried cranberries to distribute evenly.
- Add the cream: Create a well in the center of the dry ingredients and pour in all of the heavy cream at once. Gently mix with a fork or rubber spatula just until the dry ingredients are absorbed. This should only take about 15-30 seconds to avoid overmixing.
- Shape the dough: Turn the dough onto a lightly floured surface and press it together with your hands until it just forms a cohesive mass. Flatten the dough slightly, then fold it into thirds like a letter. Turn the dough 90 degrees and fold again. Gently pat and press the sides of the dough to form a circular shape, about 1 inch thick.
- Cut and bake: Cut the dough into 6 wedges using a sharp knife or bench scraper. Place the wedges on the prepared baking sheet, ensuring about 1 inch of spacing between each scone.
- Bake: Bake the scones in the center of the preheated oven for 13-17 minutes, or until the tops are golden brown. Let them cool on the pan for 5 minutes before transferring to a wire rack.
Instructions for Almond Icing Glaze (Optional)
- Whisk ingredients: In a medium bowl, whisk together the confectioners’ sugar, heavy cream, and almond extract until the glaze is smooth and pourable.
- Drizzle and serve: Once the scones are completely cooled, generously drizzle the icing over the tops, allowing it to run down the sides slightly. Let the glaze set and harden for a few minutes before serving.
Notes & Pro Tips
- Self-rising flour alternative: If you don’t have self-rising flour, you can use 2 cups of all-purpose flour mixed with 1 tablespoon of baking powder and ½ teaspoon of fine salt.
- Recipe Variations:
- Cranberry Walnut Scones: Sprinkle ¼ cup chopped walnuts over the top of the scones after icing.
- Lemon Cranberry Scones: Use 1 tablespoon lemon zest and lemon extract instead of almond extract.
- Cranberry Orange Scones: Use 1 tablespoon orange zest and orange extract instead of almond extract.
- Cherry Almond Scones: Swap dried cranberries for dried cherries.
- Storing Instructions: Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to one month.
Nutrition Information (per 1 scone)
Serving: 1 scone | Calories: 486kcal | Carbohydrates: 68g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 68mg | Sodium: 83mg | Potassium: 64mg | Fiber: 2g | Sugar: 35g | Vitamin A: 747IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
More Delightful Baked Goods to Explore
If you enjoyed baking these tender scones, you might love exploring some of my other popular baked recipes, perfect for any occasion:
- Easy Homemade Hamburger Buns
- Crème Brûlée Sugar Cookies
- Cinnamon Rolls from Sourdough Starter
- Heart Shaped Pop Tarts
If you tried this cranberry almond scone recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Your feedback helps other bakers! Thanks for visiting!