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    You are in: Home / Recipes / Cranberry & Raisin Scones Recipe
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    Cranberry & Raisin Scones

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    CountryLady's Note:

    Usually I find scones too dry but these are very moist! Serve them warm from the oven with butter & preserves - or make a day ahead & store in an air-tight container. You can use just cranberries or just raisins but I prefer the combination. If you don't have 18% cream (table cream in Canada) you can replace with 1/2 cup of whipping cream (heavy cream) + 1/2 cup of whole milk or 2% milk - but not 1% or skim milk!

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    Units: US | Metric


    1. 1
      Line a baking sheet with parchment& preheat the oven to 400F.
    2. 2
      Combine the dry ingredients in a large bowl; using a pastry cutter, add the butter until the mixture resembles coarse crumbs.
    3. 3
      Mix in the cranberries& raisins.
    4. 4
      Combine the wet ingredients in a separate bowl; add to the dry ingredients& stir until just combines.
    5. 5
      Turn the dough out onto a well-floured work surface& knead until the wet& dry ingredients are mixed well.
    6. 6
      Roll the dough into a ball& flatten into a disc about 2 1/2 inches thick.
    7. 7
      Brush the top with milk& sprinkle with sugar.
    8. 8
      Cut into 6 wedges& place on baking dish.
    9. 9
      Bake until golden brown, about 15 minutes.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on March 20, 2004


      A very nice scone for all us scone lovers out there. I used all raisins (no dried cranberries here), and enjoyed the tender crumb achieved in this recipe. A not too dry or sweet scone, allowing you to adjust sweetness with whatever you put on top.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 28, 2005


      Awesome, awesome, awesome. I used 1 cup of blueberries instead of the cranberries and raisins and they were so good. This is definitely going into the recipe file!

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    • on February 24, 2005


      Very good scons CL! I whipped these up this morning, but made a mistake and added 3 tsp. of baking powder instead of 2 tsp, which I realized after I read the amounts again, my mistake anyway! I increased the sugar by 2 tbsp, and used half whipping cream, and half 2% milk, and omitted the cranberries and just used raisins. what a fantastic scone recipe! I love these with morning coffee, Thanks for sharing CL!.....Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Cranberry & Raisin Scones

    Serving Size: 1 (155 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 453.8
    Calories from Fat 192
    Total Fat 21.3 g
    Saturated Fat 13.0 g
    Cholesterol 96.7 mg
    Sodium 441.1 mg
    Total Carbohydrate 59.7 g
    Dietary Fiber 2.4 g
    Sugars 18.4 g
    Protein 6.7 g

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