Cranberry Cornbread Scones

"Another recipe that sounds good for the holidays."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by CookinDiva photo by CookinDiva
Ready In:
10 scones




  • Preheat oven to 400 degrees.
  • Grease a large cookie sheet.
  • Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
  • Cut butter into flour mixture with a pastry blender until coarse crumbs form.
  • Add milk and stir with fork just until a sticky dough forms.
  • Gently stir sweetened dried cranberries into dough.
  • Turn the dough out onto a floured surface and knead gently about 10 times.
  • Pat dough into a ½-inch thick circle.
  • Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.
  • Bake 14 to 18 minutes or until golden brown.
  • Serve warm or at room temperature.

Questions & Replies

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  1. charree329
    I used a full cup of craisins (moistened with 2T of water in the microwave) then let them cool down to room temp. I, too added an egg and then enough milk to equal 2/3 c. milk. They turned out great! Now I'm asked to make them as an after school snack, at least once a week. I'd say that is a success! These are multi-purpose yummy bites! And healthy. I'm going to try adding even more craisins to the mix, since they are good for those who have frequent UTI's and such.
  2. Lalaloula
    These scones are great! They are flaky and crunchy with a delecate fruity flavour. I loved the addition of cornmeal as it gave the scones a really nice texture. Very filling and great for breakkie.<br/>I made half the recipe ending up with 6 chunky round scones and 1 tiny scone.<br/>Ill definitely make these again. THANK YOU SO MUCH for sharing your recipe with us, Charlotte!<br/>Made and reviewed for Potluck Tag Game August 2010.
  3. Sara_Jane
    This was delicious. I made it per the ingredients list and it was very light and flaky. I was lazy and just pressed it out into a big circle and cut wedges in it almost all of the way through so it would be easy to pull apart when finished. I will definitely make this again.
  4. CookinDiva
    I made these for ZWT III. More like a biscuit and quite TASTY! I did make one important change to the ingredient list. When researching scone recipes, I noticed most recipes use an EGG, so rather than use 2/3 cup milk as stated in this recipe, I used 1 beaten egg and enough milk to equal 2/3 cup. My scones were moist and tender. The next time, I will also add a full CUP of Craisins, because you want at least one piece in every single bite!



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