#Brunch Week: #Scones

These #cranberry scones are a great #classic brunch option. We found the recipe over on smittenkitchen.com – check it out below.


  • 10 oz all-purpose flour
  • 1 tbsp baking powder
  • 3 tbsp plain sugar
  • 1/2 tsp salt
  • 5 tbsp unsalted butter, chilled
  • 1/2 c dried cranberries, chopped
  • 1 c heavy cream
  • Jam and/or turbinado sugar (Optional)


  1. Heat oven to 425 F.
  2. Put flour, baking powder, plain sugar, and salt in food processor. Pulse until combined (about six times).
  3. Cut butter into about 5 squares and distribute over mix in food processor. Pulse until combined (about 12 1-second pulses).
  4. Add cranberries and pulse one more time. Transfer dough to large bowl.
  5. Stir in heavy cream with fork or spatula until dough forms, about 30 seconds.
  6. Transfer dough to countertop and knead about 5-10 seconds until you have a rough, sticky ball.
  7. Form scones by pressing dough into an 8 inch cake pan, then turning onto lightly floured surface. Cut the dough into 8 wedges with a bench scraper.
  8. Place wedges on ungreased baking sheet and bake on middle rack until scone tops are light brown, about 12-15 minutes. Cool on wire rack for 10 minutes.
  9. Optionally top with turbinado sugar and/or jam.

Don’t forget that you can use nowcado.com to save money on the ingredients!


One thought on “#Brunch Week: #Scones

  1. […] posted a recipe just last month for cranberry scones and heard that it was a little intimidating because it required some […]

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