You’ll love these cranberry spice scones. Moist inside, with sugary crisp edges. Prepare ahead, then freshly bake on Christmas morning. Delicious with coffee or tea!
Hello friends! Can you believe Christmas is almost here?! Like most, we’re celebrating a little differently this year. I’ve been thinking of ways to make it special even though we can’t gather with family and friends. Perhaps slowing down and cherishing the simple moments will ensure it’s more joyful. Quite often, the day is a bit of a whirlwind.
Don’t freshly baked cranberry spice scones on Christmas morning sound good? I’m going to savour every last bite as I casually sip my coffee. That’s a benefit when you don’t have to rush to be somewhere.
So, I know what you’re probably thinking… How can I bake scones and not miss out on Christmas morning activities like opening gifts? What about the mess? Can’t I just relax?
Well, did you know scones can be prepared ahead of time, frozen, then pulled out to bake while your oven preheats? And, because they only take about 20 minutes in the oven, you can have freshly baked scones in no time with minimal cleanup.
This post is part of a seasonal blog hop hosted by Happy Happy Nester, Modern Glam and My 100 Year Old Home. Be sure to check out the other fantastic ideas from my blogging friends linked at the bottom!
This scone recipe isn’t gluten free like most of what I share. If you’re looking for that option, you may want to try my Cranberry Orange Oat Muffins. They’re delicious baked ahead of time, pulled from the freezer, then warmed as you need them.
Don’t forget to add the orange glaze (which would also be yummy on top of these cranberry scones)!
Are scones hard to make? If you’ve never made scones before, they’re fairly simple. The key is keeping your ingredients cold and not over-working the dough. Of course, use fresh, good quality ingredients for best results.
Ready to give them a try? I made two batches this week and tweaked the recipe to get it just right. Follow closely to bake up scones that are moist on the inside with a crispy, sugary crust. Yum!
How to Make Cranberry Spice Scones
Kitchen Supplies
- large and small mixing bowls
- whisk, pastry cutter and pastry brush
- fork and sharp knife
- measuring spoons and cups
- baking sheet and parchment paper
- oven mitts and cooling rack
Ingredients
- all-purpose flour and whole wheat flour
- granulated sugar
- baking powder and baking soda
- fine sea salt
- ground cinnamon, ginger, nutmeg and cloves
- unsalted butter
- fresh cranberries
- milk and egg
- maple syrup (or honey)
- heavy cream and coarse sugar
The full list of ingredient measurements and instructions are in the printable recipe card at the bottom of the post.
Cranberry Scone Instructions
To make the dough, whisk together both flours, granulated sugar, baking powder, baking soda, salt and spices in a large mixing bowl. Add cubed butter, then use a pastry cutter (or fork or fingertips) to gently mix together until pea-sized crumbs form. Dump in cranberries.
In a separate bowl, combine milk, egg and maple syrup until smooth. Pour over dry ingredients, then use a fork to lightly mix until dough just comes together (crumbly is good). Turn out onto a well-floured surface (cool countertop or marble slab is ideal), gently work into a dome shape with your hands (turning over once or twice), then lightly pat down to form disc (about 8″ in diameter).
Using a sharp floured knife, cut into 8 equal wedges. Carefully transfer to parchment-lined baking sheet and place in refrigerator. *See notes for freezer instructions (if baking another day).
To bake, preheat oven to 400°F. Pull baking sheet out of refrigerator (once oven is preheated). Lightly brush tops (not edges) with heavy cream, then sprinkle with coarse sugar. Bake for 15-20 minutes until golden brown.
Scone Recipe Tips
- Measure flour carefully by spooning into measuring cup, then levelling off with a knife.
- I used a free range egg, which gave my dough a deeper colour.
- Use cold ingredients straight from the refrigerator and do not overwork the dough. It shouldn’t be too sticky after forming into dome. Add a tiny bit more flour if necessary or cool in refrigerator a few minutes if too warm.
- To cut dough into shapes, dip knife into flour each pass. I sometimes use an offset spatula to transfer scones to baking sheet. Don’t worry about making the shapes perfect (less handling is best).
- Lightly brush tops (not sides) with heavy cream and top with sugar before baking to give a golden crust to your scones. This step is optional but highly suggested.
- Freshly baked warm scones taste best. To freeze, cool on rack, then transfer to airtight container or freezer bag. Warm before serving (with butter and/or jam).
- *Want to freeze and bake later? Place sheet pan with unbaked wedges in freezer until dough feels set up (about 1 hour). Remove, then transfer to freezer bag or airtight container. Place back into freezer until needed (I suggest baking within a couple weeks). To bake, place frozen scones on parchment-lined baking sheet, allow to defrost a bit while preheating the oven, then follow topping and baking instructions. Frozen scones usually take a bit more time in the oven.
Other Christmas Breakfast Recipes To Try
Have leftover cranberries? Make this cranberry compote to serve with crostini and brie. So delicious!
Be sure to pin to the Christmas scones to your Recipe or Holiday boards on Pinterest!
Cranberry Spice Scones for Christmas Morning
You'll love these flavourful cranberry spice scones. Moist inside, with sugary crisp edges. Prepare ahead, then freshly bake on Christmas morning. Delicious with coffee or tea!
Ingredients
- 1¾ cups all-purpose flour (plus more for hands and work surface)
- ¼ cup whole wheat flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch ground cloves
- ½ cup unsalted butter, ¼" cubed and chilled
- ⅔ cup fresh cranberries, halved
- ½ cup milk (whole is best)
- 1 large egg, slightly beaten (I used free range)
- ¾ tablespoon pure maple syrup (or honey)
- ½ tablespoon heavy cream
- ¾ tablespoon coarse sugar (I used raw cane sugar)
Instructions
-
Whisk together both flours, granulated sugar, baking powder, baking soda, salt and spices in a large mixing bowl.
-
Add cubed butter, then use a pastry cutter (or fork or fingertips) to gently mix together until pea-sized crumbs form. Dump in cranberries.
-
In a separate bowl, combine milk, egg and maple syrup until smooth. Pour over dry ingredients, then use a fork to lightly mix until dough just comes together (crumbly is good).
-
Turn out onto a well-floured surface (cool countertop or marble slab is ideal), gently work into a dome shape with your hands (turning over once or twice), then lightly pat down to form disc (about 8" in diameter).
-
Using a sharp floured knife, cut into 8 equal wedges. Carefully transfer to parchment-lined baking sheet and place in refrigerator. *See notes for freezer instructions (if baking later).
-
To bake, preheat oven to 400°F. Pull baking sheet out of refrigerator (once oven is preheated). Lightly brush tops (not edges) with heavy cream, then sprinkle with coarse sugar. Bake for 15-20 minutes until golden brown.
Recipe Notes
- Measure flour carefully by spooning into measuring cup, then levelling off with a knife.
- I used a free range egg, which gave my dough a deeper colour.
- Use cold ingredients straight from the refrigerator and do not overwork the dough. It shouldn’t be too sticky after forming into dome. Add a tiny bit more flour if necessary or cool in refrigerator a few minutes if too warm.
- To cut dough into shapes, dip knife into flour each pass. I sometimes use an offset spatula to transfer scones to baking sheet. Don’t worry about making the shapes perfect (less handling is best).
- Lightly brush tops (not sides) with heavy cream and top with sugar before baking to give a golden crust to your scones. This step is optional but highly suggested.
- Freshly baked warm scones taste best. To freeze, cool on rack, then transfer to airtight container or freezer bag. Warm before serving (with butter and/or jam).
- *Want to freeze and bake later? Place sheet pan with unbaked wedges in freezer until dough feels set up (about 1 hour). Remove, then transfer to freezer bag or airtight container. Place back into freezer until needed (I suggest baking within a couple weeks). To bake, place frozen scones on parchment-lined baking sheet, allow to defrost a bit while preheating the oven, then follow topping and baking instructions. Frozen scones usually take a bit more time in the oven.
More Christmas Brunch Recipes and Ideas
Christmas Brunch Recipes | My 100 Year Old Home
Savory Egg and Cheese Casserole | Finding Lovely
Spinach and Sausage Breakfast Casserole | My Sweet Savannah
Sausage Gravy Biscuit Cups | Jennifer Maune
Keto Low Carb Jalapeno Popper Egg Casseroles | Tatertots & Jello
Cranberry Spice Scones for Christmas Morning | Satori Design For Living
Christmas Family Brunch And Victorian Homes in SF | Classic Casual Home
Vintage Glam Christmas Kitchen and Favorite Brunch Recipe | Styled With Lace
Light and Fluffy Banana Oatmeal Pancakes | Twelve On Main
Wishing you a joyful Christmas season,
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