Cranberry Scones

A good friend brought me a jar of  homemade peach preserves, made from white Georgia peaches, the other day.  Yum !!

I thought it would taste great on scones.  Trouble is — I’ve never made scones.  This  is really quite disgraceful considering I was born in England and grew up with scones.  Mid-morning, tea time, after dinner – always with a ‘cuppa’  (tea that is).   Small fluted rounds ,not too sweet (not the sugar-coated triangles I see so often), served with butter and jam – never cream.

Anyway, I’m hoping that scone baking is in my DNA.  So where to get a good scone  recipe? I went straight to my Mom, who better?    She looked through her old British ‘cookery’ books and gave me a recipe to use as a base.

Well, two tries later …. success !  My first batch was not sweet enough and too heavy. The second batch, however, hit the mark – a little sweeter and a little more cakey……… and they tasted great with the peach preserves.

Cranberry Scones– already a change to the recipe – but I didn’t have raisins.


  • 8 oz Flour
  • 1/4 tsp Salt
  • 1 tsp Cream of Tarter
  • 1/2 tsp Baking Soda
  • 2 Tbsp Sugar
  • 2 oz Cold Butter, cut into small pieces
  • 1/2 cup Milk
  • 1 egg
  • 2 oz Dried Cranberries (or raisins – dried blueberries or cherries would be nice too)


  1. Preheat oven to 450 degrees.
  2. Sift the  first five ingredients.
  3. Rub in the butter. (yes, this is an old recipe – a pastry cutter or food processor on pulse would be fine too).
  4. Whisk the milk and egg.
  5. Add to the flour mixture and combine.
  6. Stir in the cranberries.
  7. Knead dough lightly on a floured surface.
  8. Roll dough out to 1 ” thickness.
  9. Cut as desired.
  10. Place scones on a pan lined with parchment paper.
  11. Brush with extra milk or egg wash.
  12. Bake for 7-12 minutes.

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