Almond Scones with Dried Cranberries

Ever since I came out with my very popular biscuits using self rising flour, I’ve wanted to create a tender, tasty scone that is a sweet variation of that recipe. And here it is! Almond scones have a delicate crumb, rich buttery flavor, and a hint of almond extract that pairs beautifully with tart dried cranberries. This recipe is simple to follow and uses basic ingredients to create soft, golden wedges that bake quickly. Enjoy them fresh or with a light glaze for a bakery-style treat at home.

These cranberry almond scones are sweet and slightly crumbly with just the right amount of richness. For a long time, I thought scones required a complicated technique—but it turns out, they’re surprisingly simple to prepare at home. Once you learn the method, it opens the door to endless flavor combinations.

Instead of mixing almonds into the dough, this recipe uses dried cranberries in every bite, then finishes the scones with a glaze made from almond extract. You can sprinkle sliced almonds on top after icing for added texture if you like. These dried cranberry scones strike a great balance—lightly tart, sweet, and just enough almond flavor to keep things interesting.

Why We Love This Cranberry Almond Scones

• Minimal effort, great results
  This recipe uses just a few pantry staples and comes together quickly—no mixer required. A box grater and your hands are all you need to create a dough with great texture.
• Almond flavor without the nuts
  The almond taste comes from extract, so you still get that signature flavor without needing to mix in chopped nuts. It’s a great option for those who prefer a smoother scone without added crunch.
• Perfect texture and balance
  These scones are rich but not too heavy, with the slight tartness of dried cranberries to balance the sweetness. The optional glaze gives them a polished finish that feels bakery-made.

Using Extracts in Baking

Did you know you can buy different extract flavors like almond, lemon, rum, or amaretto? Walmart has a whole section dedicated to them, but you are likely to find them in your local grocery store, too.

Using simple extracts is an easy (but amazing!) way to add variety to your dishes, both baking and cooking. It gives them a whole new flavor and makes these cranberry nut scones extra exciting.

Here are some articles with great ideas on how to use extracts in your baking and cooking: How to Use Extracts in Baking and Cooking and Using Extracts in Holiday Baking.

Ingredient Notes and Substitutions

I found that the softest, most tender scones are made with real cream. The high fat content of heavy cream makes the scones moist, and using self-rising flour keeps them on the lighter side.

Here are the ingredients you need to make cranberry creams scones:

• Self-rising flour: You can use store-bought self-rising flour, or make your own by combining 2 cups all-purpose flour with 1 tablespoon baking powder and ½ teaspoon fine salt.
• Granulated cane sugar: Adds a touch of sweetness to the dough. Regular white sugar works just as well.
• Heavy cream: Use only heavy cream (not milk or half-and-half) for the best tender texture and richness.
• Butter: Cold, grated butter blends into the flour for a crumbly, flaky finish. You can also cube it and cut in with a pastry cutter if preferred.
• Dried cranberries: Choose sweetened dried cranberries for balanced flavor. If desired, swap in dried cherries or chopped dried apricots for a twist.

Love almonds? Then check out this Almond Amaretto Pound Cake.

You can of course, add chopped almonds to the scone batter if you do like nuts in your baked goods.

To make the optional sweet icing glaze, you need:

• Confectioners sugar (powdered sugar): Provides the base for a smooth, pourable glaze.
• Heavy cream: Heavy cream creates a thicker glaze, while milk gives a lighter consistency.
• Almond extract: For signature flavor. You can substitute with vanilla or citrus extracts if you prefer a different taste.

Again, feel free to get creative and try different extract flavors in the icing for your cranberry nut scones.

Recipe Variations

This basic recipe for cranberry almond scones is great for changing up different ingredients. There are several variations you can make, including these ideas:

• Cranberry walnut scones: sprinkle 1/4 cup chopped over the top of the scones after icing.
  
• Lemon cranberry scones: use 1 Tbsp lemon zest and lemon extract instead of almond extract.
  
• Cranberry orange scones: use 1 Tbsp orange zest and orange extract instead of almond extract.
  
• Cherry almond scones: swap the dried cranberries for dried cherries to give these scones a yummy cherry taste.

Equipment Used in this Recipe

• Casserole dish or baking sheet
• Mixing bowl
• Grater, pastry blender, or 2 knives

How to Make Dried Cranberry Scones

1. Preheat the oven
   Set your oven to 425°F and line a baking sheet with parchment paper or lightly grease it.
2. Mix dry ingredients
   In a medium bowl, stir together the self-rising flour and sugar.
3. Add the butter
   Grate cold butter using a box grater and stir it into the flour mixture. Alternatively, cut in cubed butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Stir in dried cranberries
   Add the dried cranberries to the flour and butter mixture and stir to distribute evenly.
5. Add the cream
   Create a well in the center of the mixture. Pour in the heavy cream all at once, and gently mix with a fork or rubber spatula just until the dry ingredients are moistened. Avoid overmixing.
6. Shape the dough
   Turn the dough onto a lightly floured surface. Press together and gently knead until it comes together. Flatten slightly, then fold into thirds like a letter. Turn the dough, fold again, and shape into a circle about 1 inch thick.
   Although this cranberry almond scones recipe leaves the actual almonds out of the dough, you can choose to add them in before baking.
7. Cut into wedges
   Use a sharp knife or bench scraper to cut the dough into 6 wedges. Place them on the prepared baking sheet, leaving at least 1 inch between each piece.
   The secret to making the best tender scones is to use a light touch and work quickly to keep the butter and cream cold when it reaches the oven. You’ll be rewarded with light, tender, and delicious scones that are so easy they and sure to become a new favorite in your home!
8. Bake
   Bake for 13–17 minutes, or until the tops are golden brown. Let the scones cool on the pan for 5 minutes before transferring to a wire rack.

To include chopped nuts for those who do enjoy them, you can always sprinkle them onto a few scones after drizzling with icing.

How to Make Almond Icing Glaze

It’s just three simple steps to make a wonderfully sweet and rich glaze for your dried cranberry scones.

1. In a medium bowl, whisk together the confectioner’s sugar (powdered sugar), heavy cream, and extract of your choice until smooth.
   
2. Generously drizzle the icing over the cooled scones.
   
3. Allow the glaze to dry and harden slightly before serving.

Serving Suggestions

Serve almond cranberry scones with jam, lemon curd, or sour cream for breakfast, plus a toasted egg is also great. A glass of orange juice or whole milk is good with this too. You can add more sliced almonds on top with the glaze. Make smaller scones for your next tea party.

If you’re in the mood for something equally delightful but with a zesty twist, be sure to check out our lemon jello poke cake for a refreshing dessert that complements the scones beautifully!

Recipe FAQs

Consider Making These Other Baked Recipes…

• Easy Burger Bun Recipe
  
• Creme Brulee Sugar Cookies
  
• Cinnamon Rolls from Sourdough Starter
  
• Heart Shaped Pop Tarts

If you tried this cranberry almond scone recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!