Cranberry Almond Scone Recipe (2024)

This recipe for Cranberry Almond Scones makes scones that are thick, tender and full of flavor!

What’s with all the baked goods lately? Mmmmmm… who cares?! I love ’em! And Cranberry Almond Scones were just what hit the spot the other day. This recipe produces super thick, fluffy and tender scones in literally minutes. on second thought, I think that is what is up with all the baked goods: little time and effort = little piece of heaven straight out of my oven. Yes, that is it!

Scones aren’t something I grew up eating, but after having them at a fabulous little bakery in Montgomery, Alabama, I knew I could never live without them again. I was on a mission to recreate scones with the same height, flavor and tenderness of the ones I ate at Louisa’s Bakery. One of the things I love so much about scones is that like muffins, once you find a great base recipe, you can add what ever strikes your fancy that day! For example, a staple at our house are these Chocolate Chip Scones. You could also add almost any fruit, cinnamon and sugar, or even go savory with cheese or onions.

So here is the method to the madness… {scroll to the bottom for a printable recipe}… mix your flour, sugar, baking powder, salt, cranberries and almonds in a medium bowl. I like to do this right in my stand mixer with the dough hook attachment. Then pour in the heavy cream and turn the mixer on to low, or mix by hand until the dough comes together in to a ball.

As I mentioned before, this scone recipe is really all purpose, so if you like walnuts better than almonds, or want to add some orange- go for it! There is not much you can do to mess them up. Unless maybe you added the onions, cheese, cinnamon and sugar all at the same time. That would be gross.

Back to the recipe…

Divide the ball into two smaller balls and then slightly flatten so that they are 1 1/2″-2″ thick disks. You want them to be nice and thick so they rise up really nice and you have a lot of soft tender goodness inside once they bake. Cut each disk into six triangles, then place them on a parchment lined baking sheet. Use a pastry brush to just moisten the top with a little extra cream and then sprinkle a few sliced almonds on top of each one.

Bake at 425˚ F for 12-14 minutes or until the center is just set and the edges are lightly browned.

Let the scones cool for 2 minutes on a wire baking rack, then eat them warm, eat them cool, eat them now, or later, even the next day. They are pretty darn good whenever…. and addicting, so don’t say I didn’t warn you! If you have leftovers {is it even possible?!?!}, or are taking them somewhere the next day, my favorite way to store them is in the freezer. If you freeze them when they are fresh but cool, they will taste just as good as when they came out of the oven when you pop them in the microwave for a few seconds. Give it a try!

Enjoy! Make sure you check out ourother recipes here!

{Scroll to bottom for a printable recipe}