Cranberry & Raisin Scones

READY IN: 35mins
Recipe by CountryLady

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!

Top Review by evelynathens

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.

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.

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