Make-ahead Cranberry Scones Recipe

My first recipe I tried from my sweepstakes reward, Make-ahead Meals for the Busy Moms was Cranberry Scones. I have actually never made scones before so I was thrilled to give it a try.

The great part about these is that you can make them the night before for a yummy treat the next morning with little effort, or a far as 2 months ahead.


Since I have never made them before I strictly followed the directions. I will definitely make these again, I still have 4 in my freezer for Valentines Day Breakfast.

Next time I will maybe add a little orange zest and try rolling them out and using a biscuit cutter or heart shape cutter!! Also will look for larger sanding sugar to sprinkle on top.

I have seen the Barefoot Contessa scones so I know they should have chunks of butter in the batter.

Make ahead Cranberry Scones Recipe

  • 1 egg
  • 1/2 cup whole milk ( I had half and half)
  • 1 tsp vanilla extract
  • 2 cups of flour
  • 1/3 cup sugar
  • 2 tsps baking powder
  • 1/4 tsp. salt
  • 6 tablespoons cold unsalted butter, cut into 1/2 inch squares
  • 1/3 cup dried sweetened cranberries.
  • 2 tsps flour (to dust counter tops)



Egg Wash  1 egg plus 1 tablespoon whole milk blended, 1 tbs. sugar

In a small bowl, combine 1 egg, 1/2 cup milk and vanilla: set aside. In a large mixing bowl, combine the flour, sugar, baking powder and salt. with the mixer on low-medium speed, add the butter and mix until the mixture has very small crumbs. Add the wet ingredients on low speed. Stir in the cranberries. Lightly dust the countertop with 2 tsps of flour. Place the dough on top of the flour and knead the dough a few times. Flatten the dough into a circle that is 1 inch thick. cut the dough like a pie, 8 equal wedges. Place the wedges on a sheet pan and cover with plastic wrap and freeze for 3 -4 hrs. Place the frozen scones into a freezer bag and include the following baking instructions. ( you can also just wrap the scones and place in the fridge overnight for next day baking!!)

Cover a sheet pan with parchment paper. Place the frozen scones on top and thaw at room temperature for 30 minutes. burst the tops with the egg wash and sprinkle with sugar. Bake for 20 minutes at 375’F. the scones are done when a toothpick inserted in the center comes out clean. Serve warm or at room temp. Can be frozen up to 2  months

What is your favorite SCONE RECIPE? What do you like to add to them?

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