Cranberry Scones

So I had never made scones before and colour wise, the spices in this really don’t make for an eye catching combination; but the flavour, is awesome.  I had found this recipe when trying to put together my leftover canned pumpkin meal and a few cups of leftover cranberries.  The initial recipe called for only 2 cups of flour, but after working the dough with only 2 cups of flour, it would not hold a shape at all to form a dough.  Now, as I said, I’ve never made scones before, so perhaps the dough should be the consistency of applesauce, but I added another cup of flour and it held its shape.  If someone who has more experience with scones can tell me in feedback if it should be mushy dough, I’d appreciate it.

Cranberries are a very tart seasonal fruit with a firm shell and you will need fresh cranberries for this recipe.  To reduce the cranberries, place into a heavy saucepan over medium heat and cover with water.  Boil for ten minutes, do not stir.  Then drain through a colander.  Make sure your pumpkin is not pumpkin PIE filling.  The cranberry butter frosting really makes these so yummy.


3 cups packed flour

1/4 cup light brown sugar

2 teaspoons baking soda

1/4 teaspoon iodized salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1 stick butter, unsalted, room temperature

1/2 cup reduced cranberries

1 egg

1/3 cup heavy whipping cream

1/2 cup canned pumpkin

3 Tablespoons reduced cranberries

1 stick butter, unsalted, room temperature

1/4 cup powdered sugar


  • In a small mixing bowl, blend salt, cinnamon, nutmeg, cloves and baking soda.
  • In a large mixing bowl, place flour and brown sugar.  Blend thoroughly.
  • Stir spice mixture into flour, blending well.
  • Cut in 1 stick of butter and using pastry blender or pair of case knives, cut into flour mixture.
  • In a separate mixing bowl, blend 1/2 cup cranberries, egg, pumpkin and whipping cream.
  • Turn flour out onto a floured work surface.
  • Form a well in the center.
  • Pour in pumpkin mixture.
  • Kneed well then pat out into a 13 x 9 dimension dough.  It should be about 1/2 inch thick.
  • Cut in half lengthwise, then quarters, width wise.  Cut each rectangle cross wise, forming triangles.
  • Bake in oven at 400 degrees F for ten minutes.
  • In a medium mixing bowl, blend 1 stick butter, 3 Tablespoons cranberries and powdered sugar.
  • Beat until smooth.
  • Coat warm scones with butter frosting.
  • Serve.


One Comment to “Cranberry Scones”

  1. I received some history and feedback from a dear friend about scones and thought I would add it here. Thanks Marcille!
    “Scones — in Scotland, “scone” is pronounced to rhyme with “gone,” by the way — are a little like good ol’ Southern biscuits (Don’t say that to a Scot, though.); to me the chief difference is that scones seem a little more dry and crumbly (they’re crumbly because they’re made with sugar and biscuits aren’t). Recipes for scones describe a “soft pliable dough.”
    I learned how to make biscuits as a child. I was always cautioned to keep the dough as moist as possible, but still be able to handle it and roll it out without it being too sticky. I haven’t as much experience with scones, but as I pointed out, they are similar to biscuits. So … in looking over your recipe the shortening (butter) seems to have been disproportionately large for two cups of flour. The moist ingredients (egg, pumpkin, etc.) would add further to the overbalance. So that accounts for the mushiness. (Which I’m sure you already knew.)
    Your trick of adding one more cup of flour seems to be the proper “correction.” Of course, taste is the deciding factor! If they were “yummy” then the recipe is correct!
    Bakers of simple quick breads like biscuits and scones can’t really tell you what’s “right;” they can only tell you that they know when it’s right! (My mother used to drive me crazy with that!) Guess you have to figure it out for yourself by trial and error. So if you really want to become an expert scone baker, I’d suggest perfecting your technique with a basic recipe, just so you can see how the dough should feel, then when you add other ingredients, it won’t throw you. There’s a pretty good recipe at
    (But I still say “yummy” beats “proper” any day!)”

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