Maple Cranberry Scones
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Indulge in the delightful harmony of flavors with this recipe for Maple Cranberry Scones. These scones are a true celebration of cranberry season, combining the warmth of maple and the tartness of cranberries in a perfectly tender and crumbly pastry.
If you love scones as much as I do, be sure to check out some of my other favorite scone recipes like my Blueberry Cream Cheese Scones, Everything Bagel Scones, or my Sourdough Chocolate Chip Scones.
Table of Contents
Why You'll Love This Recipe
Holiday Scone Recipe: This warm and cozy recipe for Maple Cranberry Scones combines the subtle sweetness of the maple glaze, which beautifully complements the bursts of tartness from the fresh cranberries. These fall flavors make a delicious holiday scone recipe!
Moist & Sweet: This holiday scone recipe creates a delicate texture and a buttery richness that melts in your mouth! With seasonal cranberries, these are a must bake this fall and holiday season. These Maple Cranberry Scones are perfect for a cozy breakfast or a comforting afternoon treat, paired with a steaming cup of tea or coffee.
Breakfast or Dessert: I love making scones because they can double for breakfast, brunch, afternoon snack or even dessert! Pair these with my Fluffy Scrambled Eggs for a delicious brunch or enjoy with my Kava Tea Steamer or Dark Hot Chocolate for an evening dessert. Treat yourself to these Maple Cranberry Scones!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Organic Valley Heavy Whipping Cream
Organic Cranberries
Wholesome Sweeteners Powdered Sugar
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
Add the egg, ¾ cup heavy whipping cream, and cranberries and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
Step 3
Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
Step 4
Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
Step 5
Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
To make the glaze: In a medium bowl, add the powdered sugar and maple syrup. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
Baker's Tips
- Make sure that your baking powder is good, as this is super important for scones and is what helps them rise up and become giant and fluffy. If you're unsure if your baking powder is good, then you can test it by pouring ¼ cup of boiling water over a ½ teaspoon of baking powder. If it bubbles, then it's still good! Baking powder will usually stay good for about 6 months after you open it, so just keep that in mind if you don't bake very often.
- It's very important that the butter is cold for scones. I take mine right out of the fridge, and I grate it using a larger grater (think mozzarella cheese size like if you were making pizza). Don't use a tiny grater (like you may use for carrots) as that won't allow you to grate the butter quick enough and it will just start to melt.
- I use organic heavy whipping cream in this recipe for an extra velvety and creamy texture, my favorite is Organic Valley but there are many others that are just as good. If you're in a pinch, you can use whole milk in its place, but I highly recommend getting the cream!
- I use fresh cranberries in these scones but, if you are making them out of season, you can also use dried cranberries as well!
- Scones are best kept in a cool dry place. So, don't put them in a ziploc, tupperware, or even a cake dome as they will become soggy incredibly fast and that is not the ideal texture. Scones are best eaten within a day or two of baking them.
FAQ's
Yes, feel free to use blueberries, raspberries, or blackberries if you prefer or if you want to make these during a time when cranberries are not in season.
Yes, you can use dried cranberries in place of fresh if you prefer!
Scones are best stored in a cool dry place. I like to leave them out on a plate on the counter for a couple days while we enjoy them.
Craving More?
Maple Cranberry Scones
Equipment
Ingredients
Dough
- 284 grams all purpose flour
- 75 grams cane sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 113 grams salted butter (cold)
- 1 large egg
- ¾ cup heavy whipping cream
- 170 grams cranberries
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 142 grams powdered sugar (sifted)
- 88 grams maple syrup
Instructions
- Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, baking powder, cinnamon, and sea salt. Mix on low to for 2 to 3 rotations to combine the dry ingredients.
- Using a large grater, grate the butter and add to the flour mixture. Don’t mix yet.
- Add the egg, ¾ cup heavy whipping cream, and cranberries and mix on low to combine. You’ll have to scrape the bowl to help combine the dry ingredients, and I find it’s easier to finish combining with your hands.
- Using your hands, form the dough into a round disk that is about 7-inches in diameter. Using a sharp knife, cut into 6 triangle pieces like a pie. Separate the pieces so they are spaced evenly apart.
- In a small dish, add the 2 tablespoons heavy whipping cream for the topping. Using a pastry brush, brush the tops of the scones to coat completely.
- Place the baking sheet in the fridge for 30 minutes. Preheat the oven to 400°F.
- Bake for 20 to 24 minutes or until lightly golden brown on the bottoms. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar and maple syrup. Whisk until you have a smooth glaze. Using a knife or spatula, slather the glaze on top of each scone.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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