Cranberry Scones

These cranberry scones have a delightful texture and crunch thanks to the addition of sesame seeds in the batter. The best part? You can eat them all week! Get that just-baked freshness when you cut the scone in half, re-heat it in a toaster oven, and serve with butter and jam.



Prep time

15 minutes

Cook time

15 minutes



Cook it with our

Cast Iron Wedge Pan


  • 1 cup dried cranberries
  • 1 ½ cups buttermilk
  • 1 large egg
  • 3 cups all-purpose flour
  • ¾ cup turbinado sugar
  • 6 tablespoons white sesame seeds
  • 4 tablespoons baking powder
  • ¼ teaspoon allspice, ground
  • ¼ teaspoon cardamom, ground
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter, cold, cubed, plus more for greasing


  1. Preheat oven to 400 degrees F.
  2. Whisk cranberries, 1 cup buttermilk, and egg. Set aside for later.
  3. Separately whisk flour, sugar, sesame seeds, baking powder, allspice, cardamom, and salt until fully incorporated.
  4. Using a pastry cutter, cut butter into the flour mixture to pea-sized pieces. Add to the wet ingredients until a dough forms. If the dough is too crumbly to hold together, add more buttermilk, one tablespoon at a time until the dough just comes together when pressed.
  5. Divide the dough amongst the wedges of a greased scone pan. Bake until edges are golden brown, 15-17 minutes.
  6. Let scones sit for 5-10 minutes, then gently flip the pan to release the scones. Cool on wire rack before serving.

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