Cranberry Almond Scones

The weekend is upon us.  Time to enjoy the last few weeks of summer.  I know many people are bracing for the hurricane heading up the east coast.  I hope everyone stays safe when the storm hits.
We lived in Fredericksburg, Virginia for a few years.  We were thrilled the year we moved there that we wouldn’t have to endure the harsh winters we dealt with in the Northeast.  Of course the first winter we lived there they had record breaking snow fall.  Friends jokingly blamed us for bringing the snow from up north to the Mid-Atlantic.  
The summer after that harsh winter I was very much pregnant with the twins and was dealing with hundred plus degree temperature.  Not the most comfortable situation carrying twins and dealing with extremely hot temperatures.  
Other than the extreme heat and the fierce cold we dealt with during our short residency in Virginia, things were rather calm.  Now within the last few weeks they are dealing with an earthquake and now preparing to deal with a hurricane.  I was living in West Palm Beach and went thru hurricane Wilma and a few tropical storms so I know the impact and the damage these storms can create.   
For many this is a good weekend to stay in, stay safe and bake scones.  

Cranberry Almond Scones

2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cut in to small cubes
2 large eggs
½ cup heavy cream
1 ½ teaspoons almond extract
½ cup dried cranberries
For Glaze
1 ½ cup confectioners sugar
3 tablespoons orange juice

Preheat oven to 375 degrees F.

Using paddle attachment with an electric mixer on low speed mix together flour, sugar, baking powder and salt.  Add in butter and mix until mixture resembles coarse meal.  Add in eggs, heavy cream, and almond extract until blended.  Stir in dried cranberries.

Transfer dough to to a well floured surface and roll out dough ½ inch thick.  Using a 3 inch round cookie cutter, cut out pieces of dough and transfer to a nonstick baking sheet.  Knead together any scrapes, roll out and cut out more until all dough is used.

Bake for 13-17 minutes until tops are slightly brown.   Cool on a wire rack.

Combine confectioners sugar and orange juice until smooth.  Drizzle over scones.  

Use really cold butter.
Cut butter in to small cubes.
Make sure dough is rolled out on a well floured surface and continue to add flour to surface as well as rolling pin, hands and cutter.  
Add almond slivers to top before glaze is set.
Happy cooking!

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  1. It is sad that the hurricane is coming. I took advantage of the still sunny weather and went out for a walk today. Oh… i hope it stays sunny for a little longer… summer shouldn’t end with rain. 🙁 hopefully, the power won’t go out. And maybe, if the hurricane wants to help me out, make the hurricane cancel the first day of school… 😀

    and i’ve never made scones before, perhaps I’ll stay in this weekend and make scones! 😀

  2. This one is bookmarked. I’ve been brainstorming new scone combinations and I’m in love with dried cranberries. Delicious and thanks for sharing Jennifer! PS- I love your blog design…I’ve been looking for a designer, would you recommend yours?

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