This cranberry scones recipe is perfect during the holiday season when fresh cranberries are abundant, or anytime of year using frozen berries! Simply delicious, these scones are made a little bit healthier thanks to spelt flour, oats, and unrefined sugar. They have that perfect scone texture with delicious bursts of cranberry flavour in every bite!
Why this is the best scones recipe
- Healthier – like any scone recipe, they are made with butter, but they are also made with healthy ingredients, such as spelt flour (easier to digest than wheat) and nutritious oats. Plus a little unrefined sugar to offset the tartness of the cranberries.
- Flavour – fresh and delicious; tart cranberries and a hint of orange. Such a perfect combination, especially around the holidays.
- Texture – Even with spelt flour and oats, these scones have that perfect signature scone texture.
- Quick – As with any scone recipe, they only take 30 minutes from start to finish. Making them the perfect quick bake snack.
Tips for perfect cranberry scones
Use frozen (or very firm) butter:
This makes it easy to grate the butter into small pieces, which are then worked into the flour to create a crumbly mixture. It’s important that the butter remain cold because as it bakes, it creates pockets of air which gives the cranberry scones their flaky, tender, moist centre. If the dough or butter is too warm, the scones will spread more and won’t rise as intended. If you think the butter may have warmed up to much while working it into dough, simply place the bowl with the flour-butter mixture in the fridge for 10 minutes before proceeding with the recipe.
Don’t overwork the dough:
You don’t want to work the dough more than necessary because the more you mix it, the tougher your scones will be. Plus since we are using spelt flour, this can also break down it’s sensitive gluten structure.
Recipe variations:
Frozen or dried cranberries can be used, which means can enjoy these scones all year round! Or try fresh or frozen red currants! And feel free to add even more berries!
Rather than drizzling the scones with the orange glaze you could simply dust the scones with a little powdered sugar or enjoy them as they are.
Looking for more scone recipe ideas?
Try one of these sweet or savory scones recipes:
- Wild Garlic and Cheddar Scones
- Savory Scones with Feta, Sun-Dried Tomatoes and Herbs
- Cheddar Cheese Scones
- Blueberry Scones
Cranberry Scones
Ingredients
For the scones:
- 1 1/2 cups white spelt flour (Type 630) (180 g)
- 1 1/4 cups fine cut oats (125 g)
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/8 teaspoon pure vanilla powder
- 1/4 cup mascabado cane sugar (35 g)
- 1/2 cup unsalted butter, frozen and grated on a box grater (115 g)
- 1 large egg
- 90 ml buttermilk, plus more for brushing the tops of scones
- 1 teaspoon finely grated zest from an organic orange
- 100 g fresh cranberries (or frozen cranberries, not thawed)
For the orange glaze (optional):
- 1 cup powdered sugar, sifted (120 g)
- 2-3 tablespoons freshly squeezed orange juice
Method
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Preheat the oven to 450°F /230°C degrees and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, oats, baking powder, salt, vanilla, and sugar.
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Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers until uneven crumbs are formed and the mixture somewhat pebbly. (I use my hands to do this, working quickly so the butter remains cold).
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In a medium bowl, lightly beat the egg together with the buttermilk and orange zest.
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Add your cranberries to flour mixture and toss lightly to coat them in the dry ingredients (if using frozen berries, do not thaw!)
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Add the buttermilk mixture to the dry ingredients. Using a spatula, mix gently until JUST combined and everything is evenly moistened. Do not over mix (the dough will be thick, and a few cranberries may burst which is perfectly fine!).
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Transfer the dough onto a well floured surface. With floured hands, work the dough into a round disc that measures about 20 cm across. With a sharp knife or pastry cutter, cut the disc into 8 equal wedges (or 6 if you want larger scones).
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Place the scones on the prepared baking sheet, leaving at least 2-3 cm between them. Brush the tops of the scones with additional buttermilk.
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Transfer to the preheated oven, and bake for 12 to 14 minutes, until scones have risen and are lightly golden-brown. Transfer to a wire rack to cool.
If serving with glaze:
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In a small bowl, whisk together the icing sugar and just enough orange juice until it reaches the consistency of liquid honey. Using a teaspoon, drizzle a little glaze on top of the cooled scones. Otherwise, dig in an enjoy the cranberry scones while they are still warm!
Notes
- Once completely cool, store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- As a big cranberry fan, I often increase the amount of berries to 150 g, rather than 100 g.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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