Cranberry Vanilla Cream Scones are tender, flaky, and packed with chewy dried cranberries. A simple vanilla cream glaze settles into the craggy tops for a sweet finish that makes these scones especially lovely for breakfast or an afternoon treat.
A Bakery-Style Treat at Home
Cold butter creates delicate layers, while heavy cream keeps the scones rich and tender. The vanilla glaze is quick to whisk together and gives the golden cranberry-studded scones their finishing touch.
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cubed cold butter
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
For the Vanilla Cream Glaze
- 1 cup powdered sugar
- 2 tablespoons cream
- 1/2 teaspoon vanilla extract
Ingredient Details That Matter
Keep the butter cold until it is worked into the flour; small visible pieces create the flaky layers. Dried cranberries bring a concentrated tart-sweet flavor, and the cream glaze should be just thin enough to drizzle.
Equipment
- Large mixing bowl
- Pastry cutter or two forks
- Small bowl
- Rimmed baking sheet
- Parchment paper
- Wire rack
Instructions
-
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
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Whisk the all purpose flour, sugar, baking powder, and salt in a large bowl. Cut in the cubed cold butter until the mixture has pea-size and smaller pieces.
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Stir the heavy cream and 1 teaspoon vanilla extract together, then add them to the flour mixture. Fold in the dried cranberries and mix just until a shaggy dough forms; do not overwork it.
-
Turn the dough onto a lightly floured surface and pat it into a 7-inch round. Cut the round into 8 wedges and arrange the wedges slightly apart on the prepared baking sheet.
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Bake for 16 to 20 minutes, until the scones are lightly golden and set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
-
For the glaze, whisk the powdered sugar, cream, and remaining vanilla extract until smooth. Drizzle over the warm or cooled scones and let it set for a few minutes before serving.
Helpful Tips
- Use cold butter and work quickly so the dough stays cool.
- Stop mixing as soon as the dough comes together for tender, flaky scones.
- If the dough feels sticky, dust the work surface lightly instead of adding a lot of flour.
- Adjust the glaze with a few drops of cream if it seems too thick to drizzle.
Troubleshooting
If the scones spread, chill the cut wedges on the baking sheet for 10 minutes before baking. If the glaze disappears into warm scones, let them cool a little longer before drizzling.
Serving Ideas
Serve these scones warm or at room temperature with coffee, tea, or a glass of milk. A pat of butter or a spoonful of cream cheese is a lovely optional addition.
Timing and Yield
The dough comes together in about 20 minutes and the scones bake in 16 to 20 minutes. For a firmer glaze, allow another 10 minutes after drizzling.
Simple Variations
- Swap the dried cranberries for dried cherries.
- Add orange zest to the dough for a cranberry-orange version.
- Use milk instead of cream in the glaze for a lighter finish.
- Leave off the glaze and sprinkle the scones with coarse sugar before baking.
Storage
Store glazed scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze unglazed scones for up to 2 months.
Reheating
Warm unglazed scones in a 300°F oven for 5 to 7 minutes. If glazed, warm gently in short microwave intervals or enjoy at room temperature.
Allergen Notes
Contains wheat and dairy. Check powdered sugar and any substitutions for additional allergen concerns.
FAQ
Can I use fresh cranberries?
Yes, but chop them coarsely and expect a more tart flavor. You may wish to add a little extra sugar to balance them.
Can I make the dough ahead?
Yes. Shape and cut the scones, freeze them on the tray, then store them airtight. Bake from frozen, adding a few extra minutes.
Why are my scones tough?
Tough scones usually come from overmixing or overhandling the dough. Mix only until the dry ingredients are moistened.
Conclusion
Cranberry Vanilla Cream Scones bring together flaky buttery layers, bright dried cranberries, and a simple vanilla glaze in an easy breakfast bake worth sharing.
Print
Cranberry Vanilla Cream Scones
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Baking
Description
Tender cranberry scones with a smooth vanilla cream glaze.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cubed cold butter
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 3/4 cup dried cranberries
- 1 cup powdered sugar
- 2 tablespoons cream
- 1/2 teaspoon vanilla extract
Instructions
Step 1 Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Step 2 Whisk the all purpose flour, sugar, baking powder, and salt in a large bowl. Cut in the cubed cold butter until the mixture has pea-size and smaller pieces.
Step 3 Stir the heavy cream and 1 teaspoon vanilla extract together, then add them to the flour mixture. Fold in the dried cranberries and mix just until a shaggy dough forms; do not overwork it.
Step 4 Turn the dough onto a lightly floured surface and pat it into a 7-inch round. Cut the round into 8 wedges and arrange the wedges slightly apart on the prepared baking sheet.
Step 5 Bake for 16 to 20 minutes, until the scones are lightly golden and set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Step 6 For the glaze, whisk the powdered sugar, cream, and remaining vanilla extract until smooth. Drizzle over the warm or cooled scones and let it set for a few minutes before serving.
Notes
For the flakiest texture, avoid kneading the dough. The scones are best the day they are baked, when their exterior is lightly crisp and their centers are tender. Store glazed scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Freeze unglazed scones for up to 2 months.
