EatSmarter exclusive recipe

Cranberry Scones

with Almonds

Recipe development: EAT SMARTER
Cranberry Scones

Cranberry Scones - The classic British biscuit is not just for tea

20 min.
1 hr 35 min.
Ready in


for 12 pieces
5 ounces
Pastry flour (plus more for dusting)
4 ounces
ground almonds
2 tablespoons
Sugar (about 40 grams)
1 pinch
1 pinch
3 teaspoons
2 ounces
Butter (room temperature)
2 ounces
3 tablespoons
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Kitchen utensils

1 Bowl, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Cookie cutter ring (or bisuit cutter, 5 cm diameter), 1 Baking sheet, 1 Parchment paper, 1 Small bowl, 1 Fork, 1 Brush, 1 Wire rack, 1 Rolling pin, 1 Offset spatula, 1 Measuring cups, 1 Teaspoon

Preparation steps

Step 1/8
Cranberry Scones preparation step 1

Mix together flour, almonds, sugar, vanilla sugar, salt and baking powder in a bowl.

Step 2/8
Cranberry Scones preparation step 2

Cut softened butter into pieces, add to flour mixture and quickly rub everything with your hands to combine or process with the dough hook of a hand mixer.

Step 3/8
Cranberry Scones preparation step 3

Add cranberries and milk to flour mixture and knead as quickly as possible (longer kneading results in tough dough). Refrigerate for 30 minutes.

Step 4/8
Cranberry Scones preparation step 4

Dust work surface with flour and roll out the dough to about 1.5 cm (approximately 1/2 inch) thick.

Step 5/8
Cranberry Scones preparation step 5

Dip a tart ring or biscuit cutter (5 cm or approximately 2 inches in diameter) in flour and cut out rounds from dough.

Step 6/8
Cranberry Scones preparation step 6

Gather together scraps, roll out again and cut out more rounds (for a total of at least 12). Line a baking sheet with parchment paper and put rounds on sheet. 

Step 7/8
Cranberry Scones preparation step 7

Separate the egg. Whisk the egg yolk with 1 tablespoon water in a small bowl, brush egg wash over dough rounds and refrigerate again for 30 minutes. (Reserve egg whites for another use.)

Step 8/8
Cranberry Scones preparation step 8

Bake on second rack from bottom of preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) for 15-17 minutes. Let cool on a wire rack before serving.

Additional advice