Quarantine has brought a lot of new routines for us. Afternoon tea is now a regular thing for me and the kids – and my baking is often scaled-down.
Scones have become one of my favorite thing to bake during quarantine because they yield a relatively small batch and making them seasonal is such a fun challenge.

Our scones-of-the-week are these cranberry ones. They’re perfectly flaky, but not at all dry thanks to the buttermilk in them – and they’re a breeze to throw together thanks to the food processor!
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Ingredients
- 2 1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 1/2 cup sugar
- 1 cup buttermilk
- 3/4 cup fresh cranberries
- 1 egg, beaten
- 2 teaspoons water
I use fresh cranberries when I make these – we always switch up our scone flavors based on the season! – but if you’re making these out of cranberry season, frozen cranberries will work great too. Don’t bother to thaw before baking!
If you like a touch more sweetness, you can add a little icing drizzle by mixing together powdered sugar, a little vanilla, and enough milk to get the right consistancy.
Directions
- Preheat the oven to 400 degrees. Line a baking pan with baking parchment and set aside.
- Add flour, baking soda, baking powder, salt, and butter to a food processor. Pulse until it resembles coarse crumbles. Add in sugar and pulse once or twice to combine.
- Dump the dry ingredients into a bowl and wipe out the food processor.
- Add the cranberries to the food processor and pulse a few times to roughly chop.
- Mix the buttermilk into the dry ingredients until just combined. Fold in the cranberries.
- Turn the dough out onto the prepared pan and pat into a 10″ circle. Using a pizza cutter, cut into 8 wedges. Move the wedges apart on the baking sheet so they won’t stick together when baking.
- Beat together the egg and water. Brush over the scones.
- Bake for 20 minutes, or until golden.
- Let cool on the pan for a few minutes, then move to a cooling rack. Serve warm.
For me, the most tedious part of making scones is always cutting in the butter. It’s a kitchen skill that I struggle with! Using the food process to do it makes the whole thing so, so much easier! The dough is mixed up and ready in about 10 minutes – add in a 20-minute bake time and these are a great holiday treat to make when you don’t have a ton of time.

Monday Cranberry Recipes
This week, my blogger buddies and I are celebrating all things cranberry! In addition to the new recipes I’ll be posting, I’m excited to share what everyone else had made too! Here’s today’s dose of inspiration:
- Blue Cheese Cranberry Ball by A Kitchen Hoor’s Adventures
- Braised Red Cabbage with Cranberries & Maple by Savory Moments
- Cranberry BBQ Chicken Sandwiches by Cheese Curd In Paradise
- Cranberry Sauce with Caramelized Onions by Shockingly Delicious
- Cranberry Scones by Kate’s Recipe Box
- Creamy Cranberry Balsamic Roasted Chicken by Sweet Beginnings
- Slow Cooker Cranberry Meatballs by Our Crafty Mom
- Spiced Cranberry Apple Cider by Palatable Pastime
- Spicy Cranberry Soup by Magical Ingredients
- White Chocolate Cranberry Cookies by House of Nash Eats
Recipe

Cranberry Scones
Ingredients
- 2 1/2 cups flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter, cut into cubes
- 1/2 cup sugar
- 1 cup buttermilk
- 3/4 cup fresh cranberries
- 1 egg, beaten
- 2 teaspoons water
Instructions
- Preheat the oven to 400 degrees. Line a baking pan with baking parchment and set aside.
- Add flour, baking soda, baking powder, salt, and butter to a food processor. Pulse until it resembles coarse crumbles. Add in sugar and pulse once or twice to combine.
- Dump the dry ingredients into a bowl and wipe out the food processor.
- Add the cranberries to the food processor and pulse a few times to roughly chop.
- Mix the buttermilk into the dry ingredients until just combined. Fold in the cranberries.
- Turn the dough out onto the prepared pan and pat into a 10" circle. Using a pizza cutter, cut into 8 wedges. Move the wedges apart on the baking sheet so they won't stick together when baking.
- Beat together the egg and water. Brush over the scones.
- Bake for 20 minutes, or until golden.
- Let cool on the pan for a few minutes, then move to a cooling rack. Serve warm.
Notes
These can be stored in an airtight container at room temperature for a day or two or frozen. Reheat in the oven.
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