Cranberry Scones Recipe | Dairy Farmers of Manitoba

The Best Cranberry Scones


10 min.


15 min.

Serving Size

12 pieces

What makes the best cranberry scones? Real butter, fresh milk, and juicy berries – it’s as simple as that!


  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 1 cup (250 mL) milk
  • 2 3/4 cups (675 mL) all-purpose flour(approx.)
  • 1/2 cup (125 mL) granulated sugar
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) each, baking soda and salt
  • 1/2 cup (125 mL) cold butter, cut in cubes
  • 1 cup (250 mL) fresh or frozen cranberries, cut in half if large



  • 2 tsp (10 mL) milk
  • 2 tsp (10 mL) granulated sugar


1. Preheat the oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
2. In a glass measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine 2 3/4 cups (675 mL) flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture and stir with a fork until a soft, sticky dough forms.
3. Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying not to crush them and adding more flour to prevent sticking as necessary – just until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle and cut into 12 wedges. Place on prepared baking sheet, at least 1 inch (2.5 cm) apart.



1. Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 minutes, switching pans on racks halfway if using
2. 2 sheets, or until puffed and golden. Let cool for at least 10 minutes before serving.  



Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit


  • Use other fresh berries and fruits in season.
  • Decrease flour to 2 1/2 cups (625 mL) and sugar to 1/4 cup (60 mL), and replace cranberries with blueberries raspberries, blackberries, halved or quartered cherries, chopped apricots, peaches, or a mixture of your favourites.

For the adventurous:

  • Add 2 tbsp (30 mL) chopped crystallized ginger and 1/2 tsp (2 mL) freshly ground black pepper with the flour.
  • For a tea party, make 36 mini scones decreasing the baking time to about 8 minutes.