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  • 2 cups All-purpose flour

  • ¼ cup C&H® Organic Raw Cane Sugar
  • 3 teaspoons Baking powder
  • ¼ teaspoon Salt
  • 1 stick Unsalted butter, cold and diced
  • 2/3 cup Dried cranberries
  • 2/3 cup Heavy cream, cold
  • 2 large Eggs
  • 2 tablespoons Water
  • 2 tablespoons C&H® Turbinado Cane Sugar
  • 1 cup C&H® Powdered Sugar
  • 2 teaspoons Milk

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Prep Time: 20 minutes / Cook Time: 20 minutes / Yields: 8 scones
Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper.

Step 2

In a medium bowl, combine flour, raw cane sugar, baking powder, and salt. Using a pastry blender or a fork, cut the cold butter into the flour mixture until butter is the size of peas. Stir in cranberries.

Step 3

In a small cup, mix 1 egg and cold cream. Add all at once to the flour mixture stirring until moistened. 

Step 4

Dump the dough into a well-floured surface. Knead the dough 3 or 4 times and form into a ball. Place on prepared baking sheet and press into an 8-inch circle, about 1-inch thick.

Step 5

Prepare an egg wash with the remaining egg and water. Brush the scones with the egg wash and sprinkle with turbinado sugar. Cut into 8 even wedges. Do not separate.

Step 6

Bake for 20 minutes or until golden brown and scones are firm to the touch. Remove from the oven and allow the scones to cool down. Cut into wedges.

Step 7

In a small bowl, combine powdered sugar and milk. Mix until smooth. Drizzle on over the scones. Serve.

Chef's Tip

Add 1 teaspoon of freshly grated orange zest to the dough at the same time you add the cranberries for a citrus twist to your scones.

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