CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Cranberry scones


  • 4 cups (1 liter) flour
  • 1 teaspoon (5 milliliters) salt
  • 1 tablespoon (15 milliliters) baking powder
  • 1/2 cup (120 milliliters) sugar
  • 1 cup (240 milliliters) unsalted butter, cold and cut into pieces
  • 2 eggs
  • 1-1/2 cup (360 milliliters) sour cream
  • 1 cup (240 milliliters) dried cranberries
  • 1/2 cup (120 milliliters) milk, for brushing


  1. Preheat oven to 400 F (230 C). Sift flour into a bowl. Add salt and baking powder and stir together. Add sugar and mix. Quickly cut butter into flour mixture so that it doesn’t melt. Crack eggs into a separate bowl, add sour cream and whisk. Add sour cream mixture to dry ingredients and stir quickly. Add cranberries and stir until mixed evenly. Turn out onto a lightly floured board and pat down into a five centimeter thick circle. Using a 7.5 centimeter cookie cutter, cut into 12 round scones. Brush with milk. Bake for 15 minutes, or until golden and puffy.

You might like

View All Recipes
Bizcochos (quick puff version) Bizcochos (quick puff version)
Sweet and salty kettle chip toffee bark Sweet and salty kettle chip toffee bark
Homemade chocolate bar Homemade chocolate bar
Butterscotch haystacks Butterscotch haystacks
Eggnog cupcakes Eggnog cupcakes
Nigella Lawson's emergency brownies Nigella Lawson's emergency brownies