Cranberry Scones

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Most Helpful Positive Review

Dec 28, 2003

This is a PERFECT recipe. Don't be confused by the instructions to knead the batter. I think the author just means to mix the berries and nuts well. Instead, I dropped rounded spoonfuls on a baking sheet and baked at 375 for 20 minutes as instructed. These scones couldn't have been any better from a New York City bakery! I've made three batches of this recipe in one week and everyone who has tried one has raved (and everyone thinks they must be so hard to make! I've got them fooled!) I use the Crasins found next to raisins and leave out the sugar and orange. For variation, I've substituted chocolate chips and walnuts. DELICIOUS and PERFECT every time!!!

—KIMGLOVER

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Most Helpful Critical Review

Apr 14, 2003

I hate to give a bad rating for this recipe because it looks so yummy and has potential, but it was an absolute disaster! The recipe calls for way too much cream and not enough flour. My "dough" was the consistency of muffin batter and I followed the recipe exactly. Kneeding it was out of the question.

—NEELYO

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114 Ratings

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Apr 14, 2003

I substituted 1/2 cup plain yogurt for the half and half cream so they were not a liquidy as some people may have found. I also added white chocolate to the center. My roomates can't wat until I make them again!

—KATHRYN LAUREL

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Jun 18, 2005

This was so good. I used dried cranberries instead of fresh, delicious. I also used sliced almonds instead of walnuts. Instead of half and half, I used one cup of vanilla yogurt and 1/4 cup of skim milk. I dropped tablespoonfuls and it made 15. They baked in 17 minutes. They were fast and easy. I can't wait to try it again.

—LISATEACHER

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Jun 28, 2003

As other people mentioned, I had to add some extra flour because the dough was too sticky. I also used dried cranberries (5 ounce bag) as fresh ones were out of season. I added a little water to the dried cranberries so that the sugar would stick. The scones turned out better than I thought they would as I was scraping the still sticky dough off my counter. My brother, who is quite stingy with compliments, said "they were good," which is top rating coming from him. Thanks for the recipe.

—Dessert Queen

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Sep 27, 2003

We're big scones fans around here and these were excellent. I did add a touch more flour, though scones make a sticky dough. I also drizzled an orange glaze over them when slightly cooled to make them like the ones we get at Starbucks! Very good.

—DAVIST

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Dec 04, 2003

Made these for Thanksgiving. The dough was extremely sticky, however with additional flour it was just fine. I omitted the nuts and used craisins instead of fresh cranberries. A real hit. My Mom was disappointed that she didn't have one to take home.

—TWOK9KIDS

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Apr 14, 2003

I never made scones before, but I found the dough to be a bit fussy. I had to add more flour to make it a workable dough to roll. I rolled it into a 10 inch circle and cut it into 12 wedges with a pizza cutter. I added cinnamon instead of nutmeg. The scones had nice texture and flavor.

—KMARSHNY

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Nutrition

Calories
211 kcal
11%

Carbohydrates
28.6 g
9%

Cholesterol
33 mg
11%

Fat
9.4 g
14%

Fiber
1.3 g
5%

Protein
4 g
8%

Sodium
174 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cranberry Scones

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 211
Calories from Fat: 85

% Daily Value *
Total Fat 9.4g 14 %
Saturated Fat 4g 20 %
Cholesterol 33mg 11 %
Sodium 174mg 7 %
Potassium 85mg 2 %
Total Carbohydrates 28.6g 9 %
Dietary Fiber 1.3g 5 %
Protein 4g 8 %
** Sugars 10.6g
Vitamin A 4 %
Vitamin C 3 %
Calcium 10 %
Iron 13 %
** Thiamin 19 %
Niacin 16 %
Vitamin B6 3 %
Magnesium 6 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.