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Apple Cranberry Scones

Apple Cranberry Scones I am getting into the spirit of Fall by baking. These scones have a lovely autumnal flavor and are super good with hot tea, cocoa or coffee!

Makes 6 large scones.



  • 1/4 c butter, softened
  • 1/4 c sugar
  • 2 c all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 egg, lightly beaten
  • 6 Tbsp buttermilk
  • 1/4 c sour cream
  • 1 medium apple, peeled and finely chopped
  • 1/2 c dried cranberries


  1. Preheat oven to 325 degrees F, and line a baking sheet with parchment paper.
  2. In a large bowl, cream butter and sugar together.
  3. On a 12 inch sheet of wax paper, place the flour, baking powder, salt and cinnamon. Gently mix with fork. Pour into the large bowl by “funneling”. Retain the wax paper.
  4. Cut butter mixture into dry mix with fingertips, fork or pastry cutter.
  5. Add egg, buttermilk, and sour cream; gently mix together until a soft, sticky dough forms. Gently fold in the apples and cranberries.
  6. Place the mound of dough on the sheet of wax paper and pat out to a 6 1/2 inch disc which is 1 inch thick. Cut disc into 6 even wedges. Lift the wedges onto the parchment-lined baking sheet, using a pie server or spatula and placing them an inch or two apart.
  7. Bake 25-30 minutes, or until puffed up and golden. Cool briefly before serving.

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