Almond Scones with Dried Cranberries

4.92 from 12 votes

Almond scones are tender, golden pastries with dried cranberries and a sweet glaze—easy to make for breakfast, brunch, or gifting.

Prep Time10

Cook Time15

cooling time5

Total Time30

Course: Snack

Cuisine: American, English

Keyword: scones, cranberries, almonds, cranberry almond scones

Servings: scones

Calories: 486kcal

1 cup confectioners' sugar
2 tablespoons heavy cream
1 tablespoon almond extract (can substitute with other extracts, including vanilla)

Preheat the oven to 425º.
Using a medium mixing bowl, stir together the self-rising flour and sugar. Grate the butter using a box grater and stir into the flour. You can also cut the butter directly in the flour mixture using two knives or a pastry blender. With either method, the mixture should look like coarse crumbs the size of peas. Stir in the dried cranberries.
Create a well in the center of the mixing bowl and pour in all of the cream at once. Genty mix with a fork or rubber spatula just until the dry indients are absorbed. This should only take about 15-30 seconds.
Turn the dough onto a lightly floured surface and press together with your hands until the dough pulls together. Flatten the dough slightly, and fold into thirds as if you were folding a letter. Turn the dough and fold again. Press in the sides of the dough to create a circular shape.
Cut the dough into 6 wedges. Place them on a greased or parchment lined baking sheet. Leave 1" of spacing between each wedge.
Bake scones in the center of the oven for 13-17 minutes, or until golden. Let cool for 5 minutes before icing.

Whisk together confectioners' sugar, heavy cream, and extract until the glaze is smooth. Drizzle over the top of the scones with a large tablespoon, letting it run over the sides slightly.

No self rising flour? See our post on rising flour to save money by making it yourself.
You can use all-purpose flour in place of self-rising flour, with these additions: 2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.

Recipe Variations:

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.

Storing Instruction:

No refrigeration is needed. Once cooled, store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to one month.