Tender Cranberry Scone Jam (Printable)

Golden scones bursting with cranberries, perfect for a morning or afternoon treat.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus extra for brushing
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract

→ Add-Ins

09 - 3/4 cup dried cranberries

→ To Serve

10 - Jam of choice (strawberry, raspberry, or orange marmalade)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Add cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to rub butter into the flour until coarse crumbs form.
04 - Stir dried cranberries into the crumbly mixture evenly.
05 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
06 - Pour wet ingredients into the dry mixture and gently stir until just combined, avoiding overmixing.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch diameter circle about 1 inch thick.
08 - Cut dough into 8 wedges and transfer to the prepared baking sheet.
09 - Brush the tops lightly with extra heavy cream to encourage browning.
10 - Bake for 16 to 18 minutes, or until golden brown and cooked through.
11 - Allow scones to cool slightly. Serve warm accompanied by your preferred jam.

# Expert Advice:

01 -
  • Golden and tender in eighteen minutes—no elaborate technique required, just a light touch and cold butter.
  • The tartness of cranberries cuts through richness in a way that makes you reach for another before the first is finished.
  • Scones warm from the oven taste like a small luxury, especially when you made them yourself.
02 -
  • Overmixing is the biggest misstep; stir only until the dough barely comes together, or the scones will be dense and tough.
  • Cold butter is absolutely essential—if it starts to warm and soften, pop the bowl in the freezer for five minutes before continuing.
  • Scones are best eaten the day they're made, still slightly warm from cooling; after that they're still good but lose their tender magic.
03 -
  • Use a bench scraper or sharp knife to cut scones; a dull knife crushes the edges and prevents them from rising evenly.
  • Don't skip the cream brush—it's what separates homemade scones from dense, pale ones.

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