• Baking Time 15 minutes
  • Preparation Time 15 minutes
  • Makes 12 scones
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Original All Purpose Flour
  • ¼ cup granulated sugar
  • 4 tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • 6 tbsp butter, melted
  • ⅔ cup milk
  • 1 1/2 cups dried cranberries
  • Topping
  • 1 tbsp milk
  • 1 tbsp granulated sugar
  • Scones

Serving Size: 12 scones


Serving Size: 12 scones

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
  • Scones: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
  • 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.
  • 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.
  • Topping: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges.
  • Bake in preheated oven for 15 minutes until risen and lightly golden. Cool on wire rack.


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