Recipe: Cranberry scones

Looking forward to staying warm as we enter the fall? Or are you wanting to try a new treat to take with your tea?

Image of Warm cranberry scones on plate

Warm cranberry scones on plate | Photo: Adobe

Try this recipe for cranberry scones, courtesy of The GBC Café, run by students at our centre for hospitality and culinary arts.

Makes approximately 12 scones.


  • All-purpose flour – 222.5g
  • Pastry flour – 457.5g
  • Baking powder – 19g
  • Baking soda – 4g
  • Sugar – 137.5g
  • Butter (cold, small dice) – 335g
  • 35 per cent cream – 125g
  • Sour cream – 202.5g
  • Dried cranberries (rehydrated in warm water) – 200g


  1. Sift flours together.
  2. Mix into all other dry ingredients.
  3. Mix butter into dry ingredients with a paddle attachment, if using a stand mixer.
  4. Once the butter is in small pieces, add milk, sour cream and drained cranberries.
  5. Mix until just combined. Form the dough into a rectangle. Chill for two hours.
  6. Roll dough and cut into triangles. Freeze.
  7. Brush the scones with 35 per cent cream. Sprinkle with sugar.
  8. Bake for 15-18 minutes at 325F.

And your Cranberry scones are ready to serve.


Recipe: Cranberry scones