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+ servings
A vibrant cranberry scone on a black wire rack topped with a large drizzle of white vanilla icing

Cranberry Vanilla Bean Scones

5 from 9 votes
Homemade cranberry vanilla bean scones are bursting with cranberry and vanilla flavors, a hint of orange, and are perfectly tender on the inside with a delightfully crunchy exterior! Drizzle with your choice of icing for added sweetness. No mixer required!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 8 scones

Ingredients
  

Scones

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • Large pinch of salt
  • Pinch of ground ginger
  • ½ cup unsalted butter, frozen and grated
  • 1 egg
  • ½ cup + 1 tablespoon cold heavy cream, buttermilk or coconut milk, divided
  • 1 tablespoon pure vanilla bean paste
  • 1 cup Decas Farms Fresh Cranberries, frozen
  • 1 /2 cup Decas Farms Cranberry-Orange Baker's Cut Baking Cranberries
  • Coarse sugar, optional

Icing option 1: Vanilla icing

  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons milk or heavy cream
  • ½ teaspoon pure vanilla bean paste or pure vanilla extract

Icing option 2: Orange icing

  • 1 cup powdered sugar, sifted
  • 2 to 3 Tablespoons orange juice, no pulp

Instructions
 

Scones

  • In a large bowl, whisk to combine flour, sugar, baking powder, cinnamon and salt.
  • Add grated butter and combine with a pastry cutter until the mixture forms small crumbs. Place bowl in the fridge.
  • In a separate large bowl, whisk to combine egg, ½ cup heavy cream, and vanilla.
  • Remove the bowl from the fridge, pour in the cream mixture, add both frozen and dried cranberries, and stir until everything is just combined.
  • Transfer the dough to a lightly floured surface and gently knead the dough into a ball - it will be sticky, but if you find it to be too sticky to work with, add a little more flour.
  • Form the dough into a 7-8" disc and then cut into 8 equal sized wedges. If you prefer smaller scones, form two 4-5" discs and cut each into 8 equal sized wedges.
  • Place scones on a baking sheet prepared with a nonstick silicon mat or parchment paper and place in the fridge or freezer for 15 minutes.
  • Preheat oven to 400°F and line a separate baking sheet with a nonstick silicon mat or parchment paper. Transfer chilled scones to this baking sheet, placing them 2" apart. Brush the remaining 1 tablespoon cream across the tops of each scone, and add a sprinkling of coarse sugar (if desired).
  • Bake for 20-25 minutes for large scones (15-20 for small scones) or until scones are golden brown around the edges.
  • Let cool on baking sheet for 5-10 minutes, or move to wire rack.

Icing

  • In a small bowl, combine all icing ingredients and whisk until completely combined and smooth. If the mixture is too thick to drizzle, add a little more milk or cream and whisk again to combine until you've reached desired consistency.
  • Use your whisk to drizzle icing on top of each scone and let it set. Serve and enjoy!

Video

Notes

Storage: Keep them in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days.
Freezing: I recommend freezing the scones before you've baked them. Follow the directions above up to step #7, then place the baking sheet in the freezer for 1 hour. Transfer them to a freezer bag in a single layer and they can be stored for up to 3 months. When ready to bake, follow the rest of the directions above and just add a few minutes to the baking time.

Nutrition

Calories: 509kcal | Carbohydrates: 84g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 202mg | Potassium: 104mg | Fiber: 2g | Sugar: 55g | Vitamin A: 644IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 2mg
Course Breakfast
Cuisine American
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