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Cranberry Almond Scones

Prep Time15 minutes
Cook Time15 minutes


For the scones

  • 1 1/4 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup heavy whipping cream
  • 1/2 tsp vanilla extract
  • 1 cup fresh cranberries
  • 1/2 cup slivered almonds

For the glaze

  • 1/2 cup confectioners' sugar
  • 1 tbsp milk or cream
  • 1 tsp vanilla extract


  • Preheat the oven to 400 degrees F.
  • Prepare the scones: In a large bowl, stir together the flour, powdered sugar, baking powder, and salt.
  • Pour in the heavy cream, vanilla extract, and cranberries. Stir until just combined. (The dough will still be a bit sticky.)
  • Lightly flour your working surface, and sprinkle it with the slivered almonds.
  • Pour the dough out on the floured surface, and sprinkle a little extra flour on top. Divide the into two equal sections. Pat each section into a disc, pressing on the slivered almonds underneath as you do, until you have two discs each about 6 inches wide and 1 inch thick.
  • Flip each disc and ensure the top is covered in almonds (feel free to press on a few extras by hand if needed). Cut each disc into six wedges.
  • Place the cut scones on a baking sheet. Bake at 400 degrees for 15 minutes, or until the edges just start to turn golden brown.
  • Let the scones cool completely. Meanwhile, prepare the glaze – combine the powdered sugar, milk (or cream), and vanilla in a small bowl. Stir until well combined.
  • When scones are cool, drizzle the glaze on top. Let sit for a few minutes, then enjoy!


  • Do not try to substitute the heavy cream for light cream or milk; this recipe needs the fat content of the heavy cream.
  • These are smaller scones – about half the size of large bakery style ones.


Serving: 1scone | Calories: 168kcal | Carbohydrates: 20g | Protein: 2.5g | Fat: 9g | Saturated Fat: 5g | Sodium: 190mg | Fiber: 1g | Sugar: 8.5g
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