These Cranberry Almond Scones are buttery, tender, and full of tart cranberries and nutty almond flavor. They’re simple to make, bake up beautifully, and taste just like something from your favorite coffee shop… but right at home.
There’s something special about a warm scone straight from the oven, and these Cranberry Almond Scones might just be my new favorite. They’re tender, slightly sweet, full of tart cranberries, and topped with crunchy sliced almonds. And best of all? They’re easy to make at home—no fancy coffee shop price tag required.
I’ll be honest… I have a weakness for anything almond. The flavor is comforting and a little nostalgic for me, so I’ll never pass up a chance to sneak almond extract into a recipe. (My Almond Pound Cake and Easy Almond Cookies are both great examples.) And paired with tart cranberries, these scones are the perfect balance of sweet, nutty, and tangy.
What’s the Difference Between Biscuits and Scones?
Biscuits and scones may look similar, but they’re more like cousins than twins. Biscuits are light, flaky, and buttery, usually more savory, and perfect alongside supper or smothered in gravy. Scones, on the other hand, are a little more tender, a touch denser, and often slightly sweet. They’re meant to be enjoyed with coffee, tea, or as a treat all on their own.
So, if you can make a biscuit, you can absolutely make a scone. The technique is almost the same, but the end result is a totally different experience.
My Easy Trick for Shaping Scones
Here’s my favorite tip that makes the whole process so much easier: I pat the dough out right on a piece of parchment paper. Then I cut it into wedges and gently slide each piece apart just a little bit. This lets the heat circulate around the scones as they bake so they rise and brown perfectly. When it’s time to bake, I just transfer the whole parchment straight onto the baking sheet. No sticking, no tearing, and no extra cleanup.
And if you want them to look extra pretty, you can reserve a handful of cranberries and sliced almonds to sprinkle right on top before baking. It gives them a gorgeous finish just like the fancy bakery.
The Science of Deliciousness
Here’s a little baking science for you: spreading out those wedges before baking isn’t just for looks. It allows the hot air to flow between the scones so they bake evenly and rise better. If the wedges are crammed together, they’ll steam instead of bake, and you’ll miss out on that nice golden edge.
Another tip? Keeping the butter cold is key. Just like with biscuits, little pockets of cold butter melt in the oven, releasing steam that helps the scones puff up and stay tender. That’s why you don’t want to overwork the dough—less handling keeps the butter from getting too warm and keeps your scones from turning tough.
Whether you’re serving these Cranberry Almond Scones for a holiday breakfast, a weekend brunch, or just because you want something a little special, they’re guaranteed to impress. With that sweet almond flavor, bursts of tangy cranberry, and a buttery crumb, these scones are the kind of treat that makes any morning feel a little brighter.
Serve these warm from the oven with a little butter or a drizzle of a simple powdered sugar glaze, and you’ve got a treat that feels downright special. I bet once you try them, these Cranberry Almond Scones will be showing up on repeat in your kitchen just like they do in mine.
Recipe Card
Easy Cranberry Almond Scones
Ingredients
- 2 cups self-rising flour*
- 1/3 cup sugar
- 1/2 cup cold unsalted butter
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup dried cranberries*
- 1/3 cup sliced almonds*
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour and sugar. Using a pastry blender or two forks, cut the butter into the flour until the butter resembles the size of small peas.
- Add the milk, egg, vanilla, and almond to a small bowl and whisk to combine. Add the mixture, along with the cranberries, and almonds, to the dry ingredients and mix until just combined. The dough should be biscuit-like and not too sticky. You may need to use your hands to get it all blended well and worked together. Add a sprinkle of flour and work again if the dough is too sticky or a few drops of milk if it's too stiff. Try to avoid working the dough too much as it will make for tough, dense scones.
- Turn the dough out onto a lightly floured sheet of parchment paper or a silicone baking mat. Lightly sprinkle the top of the dough with flour. Pat the dough into an 8-inch round about 3/4" thick. Use a knife to cut the dough into 8 triangular "slices." Use a spatula to slide each scone away from the center, giving about a 1-inch gap between each one. Transfer the parchment with the scones onto a baking sheet. Bake for about 15 minutes or until golden brown. Serve warm.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Sue Bonebrake-Robinson
Yummy! I also added a little almond extract. Thinking I could use dried cherries instead of cranberries for a variation? This recipe was easy and delicious, so I’ll be making it often. Thanks! 🙂
That sounds great!
Jo
So delicious and easy! I added 2 teaspoons of almond extract to the recipe, and they are the best scones ever!!!
So glad you like them!
Kari
I love scones. They always remind me of tea time with my mom.
Kari
http://www.sweetteasweetie.com
🙂