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Delicious recipe for homemade Scones! This recipe can be adjusted with a variety of mix ins!

Cranberry Almond Scones

Course: Breakfast, Snack
Cuisine: American
Keyword: cranberry almond scones, scones
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Calories: 515kcal
Moist and flavorful classic scones. Feel free to adjust the mix-ins according to your preferences.
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  • 2 3/4 cups flour
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup Challenge unsalted butter 1 stick, cold
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup whole milk or low-fat milk with a bit of heavy cream added
  • 1 cup chopped dried cranberries
  • 1/2 cup sliced almonds
  • 1-2 tablespoons milk or heavy cream - for brushing tops before baking


  • In the bowl of an electric mixer, add flour, sugar, salt and baking powder.  Stir together just to combine.
  • Chop cold butter into small pieces, then add to mixer and blend until the butter is broken down into very small pieces, and the mixture is crumbly.
  • Add eggs, one at a time (while mixing).  Then add vanilla extract, almond extract and milk.  Blend until just combined.
  • Mix in dried cranberries and most of the sliced almonds, reserving a few for the tops of the scones.
  • Sprinkle a bit of flour on a work surface, and scoop the dough onto your work surface, then press together with your hands to create one large ball of dough.  Roll around in the flour so that the dough has a very light coating of flour.
  • Press down ball of dough onto your work surface, and create a large circle of dough, about 3/4"-1" tall.
  • Cut the circle of dough as you would a large pizza, creating 8 even triangles.
  • Place triangles on a baking sheet line with parchment paper.
  • Using a pastry brush, lightly brush the tops of each triangle with milk or heavy cream.  Add a few extra sliced almonds, if desired.
  • Place entire baking sheet in the freezer and freeze unbaked scones about 30 minutes.
  • While the scones are chilling, preheat oven to 400°F.
  • Bake scones for 18-20 minutes, until the edges are golden brown and they appear baked in the center.
  • Cool slightly, then enjoy!


Feel free to omit the cranberries and almonds and add 1-2 cups total of your choice of mix-ins.
If you'd like to make mini scones, divide dough into two balls, press into a circle no more than 3/4"-1" tall, cut each into 8 slices, and you'll get a total of 16 smaller scones. You will need to reduce the baking time, so watch them carefully as they cook.
Scones are best when served warm. To re-heat scones, wrap in foil and warm in a preheated 350°F oven for about 5 minutes.
I used Challenge brand butter, please feel free to use a high quality brand of your choice.


Calories: 515kcal | Carbohydrates: 52g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 403mg | Potassium: 241mg | Fiber: 4g | Sugar: 15g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 3mg