Dried Cranberries Scones

Dried Cranberries Scones

5 from 2 votes
Course Dessert
Cuisine Irish
Servings 6


  • 50 g dried cranberries
  • 1 clementine zest
  • 450 g plain flour
  • 1-2 generous teaspoons baking powder
  • 100 g caster sugar
  • 200 g Irish butter diced
  • 1 egg
  • 120 ml buttermilk or half cream and milk
  • 1 egg wash
  • Fresh butter to serve


  • Preheat the oven to 160˚C / 300˚F.
  • Sieve the flour and baking powder together into a large bowl. Add the caster sugar and Rub in the butter with your fingertips.
  • Add the cranberries and clementine zest.
  • Add the egg and the buttermilk and mix to a soft dough.
  • If the mixture is too wet & loose at this stage add in a little extra flour.
  • Transfer the mixture to a floured surface and flatten it out to about 3cm in depth.
  • Using a 4-5cm scone cutter or a glass cut out some shapes and transfer them to a lined baking tray.
  • Brush the egg wash over the top of the scone. Bake for 25-30minutes.
  • Remove from the oven and dust with icing sugar.
  • Serve the scones with butter and freshly whipped cream.
Keyword afternoon tea, biscuit, Dessert, Kevin Dundon, scone

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