Cranberry & Raisin Scones

"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!"
photo by a user photo by a user
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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:)
  4. Excellent scone recipe. I have been craving a cranberry/orange scone, so I used all cranberries in this. I did add the zest of an orange and used 1/4 cup of white vinegar and freshly squeezed orange juice combined. I never realized scones were so easy to make. It was fun and delicious. Thank you for this keeper CountryLady!
  5. What a delightful change for breakfast! I much prefer the cranberries to all raisins, and feel confident other fruits would also be good in it. I was unsure what 18%cream was, so I used about 3/4 C whipping cream and 1/4 C half & half. Since I didn't have unsalted butter I just cut back slightly on the amount of salt I added to the recipe. I believe DH and DS will want this again sometime.


  1. 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!


In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="">
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