Cranberry & Raisin Scones

Total Time
Prep 20 mins
Cook 15 mins

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!

Ingredients Nutrition


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

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.

evelyn/athens March 20, 2004

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!

theresaj1 November 28, 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:)

Kittencal@recipezazz February 24, 2005