Cranberry Scones | Recipes

Cranberry Scones

(42) Ratings:
Prep Time:
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Makes:12 scones

It’s time to get out the cranberries! Make these sweet scones together with your kids as part of a yummy breakfast or snack.



2 cups 500 mL Robin Hood® Original All Purpose Flour
¼ cup 60 mL granulated sugar
4 tsp 20 mL baking powder
½ tsp 2 mL salt
1 large egg
6 tbsp 100 mL butter, melted
⅔ cup 150 mL milk
1½ cups 375 mL dried cranberries


1 tbsp 15 mL milk
1 tbsp 15 mL granulated sugar


  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  2. Scones: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
  3. Tip

    How can you mix in the dry ingredients a little bit at a time? Simply have your kids push them to the sides of the bowl to make a well. Pour the egg mixture into the middle of the bowl, then slowly stir in the dry ingredients.

  4. Beat egg in small bowl until frothy. Add butter and milk. Mix. Pour into well. Add cranberries. Gradually stir in the dry ingredients until just moistened.
  5. Turn out onto well-floured surface. Knead 8 to 10 times. Divide into 2 equal portions. Pat each into 6 inch (15 cm) circle. Arrange on prepared baking sheet.
  6. Topping: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges.
  7. Tip

    Have your helpers brush up on their skills by brushing the tops of the scones with milk. After that, let them sprinkle on the sugar too.

  8. Bake in preheated oven for 15 minutes until risen and lightly golden. Cool on wire rack.

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