Martha Stewart Cranberry Scones Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 30, 2026

Martha Stewart cranberry scones are a classic American bake: tender, buttery wedges dotted with tart dried cranberries and topped with a crackly crust of coarse sugar. The texture sits right between a biscuit and a cake — flaky at the edges, soft in the middle — and the cream glaze adds a thin, sweet finish. This version is inspired by Martha Stewart’s straightforward baking style.

They take 40 minutes from start to finish, and most of that is oven time. The dough comes together in one bowl with a fork and a pastry blender, so it’s an easy bake for a weekend breakfast, a holiday brunch, or a potluck where you want something that travels well.

Why This Martha Stewart Cranberry Scones Works

Cold butter is the whole game here. Cutting it into the flour until you have coarse crumbs with visible pea-sized pieces leaves pockets of fat that steam in the oven and push the layers apart.

Heavy cream instead of milk gives the dough a richer, more tender crumb, and the egg helps it hold its shape when you cut the wedges. A light hand with the mixing keeps everything soft rather than tough.

What You’ll Love About It

You get real buttery flavor without a long chill or a food processor, the dried cranberries add a bright tang in every bite, and the coarse sugar crust plus cream glaze make them look bakery-made with almost no effort.

Ingredients

This makes 8 scones. Have everything measured before you start so the butter stays cold.

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter — cold, cut into small pieces
• 3/4 cup (90g) dried cranberries
• 3/4 cup (180ml) heavy cream — plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar — for sprinkling

For the Glaze

• 1/2 cup (60g) powdered sugar
• 1 tablespoon (15ml) heavy cream
• 1/2 teaspoon vanilla extract

Equipment

• Baking sheet — a half sheet pan holds all 8 wedges with room to spare.
• Parchment paper — keeps the bottoms from browning too fast.
• Pastry blender — or two knives if you don’t have one.
• Mixing bowls — one large, one small.
• Whisk and fork — for the dry mix and the wet mix.
• Bench scraper or chef’s knife — for cutting clean wedges.
• Wire rack — so the scones don’t steam on the pan.

How to Make Martha Stewart Cranberry Scones

Step 1: Heat the Oven and Prep the Pan

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside while you make the dough.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (50g) granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt. Whisk for a full 30 seconds so the baking powder is evenly distributed — a pocket of it will make one scone taste bitter and another one flat.

Step 3: Cut In the Butter and Add the Cranberries

Add the 6 tablespoons (85g) cold butter pieces and cut them in with a pastry blender or two knives until the mixture looks like coarse crumbs with some pea-sized pieces left. Stop there — if you work it down to sand, the scones lose their flaky layers. Stir in 3/4 cup (90g) dried cranberries.

Step 4: Mix the Wet Ingredients and Bring the Dough Together

In a small bowl, whisk together 3/4 cup (180ml) heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour it into the flour mixture and stir with a fork just until the dough comes together. Don’t overmix here, or the scones turn dense and tough.

Step 5: Shape the Round

Turn the dough out onto a lightly floured surface and gently knead it 2 to 3 times, just enough to bring it together. Pat it into an 8-inch (20cm) round about 1 inch thick. Keep your hands light; pressing hard compacts the dough.

Step 6: Cut and Top the Wedges

Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing them 2 inches apart. Brush the tops with a little more heavy cream and sprinkle with 1 tablespoon coarse sugar.

Step 7: Bake Until Golden

Bake for 18 to 22 minutes, until the scones are golden brown and a toothpick inserted in the center comes out clean. The edges should look set and dry, not pale. Transfer them to a wire rack to cool slightly.

Step 8: Make the Glaze and Drizzle

Whisk 1/2 cup (60g) powdered sugar, 1 tablespoon (15ml) heavy cream, and 1/2 teaspoon vanilla extract until smooth. Drizzle it over the warm scones and serve warm or at room temperature.

What to Serve With It

• Salted butter — a thin spread melts into the warm crumb.
• Fresh fruit — orange segments or berries balance the sweetness.
• Scrambled eggs — turns breakfast into a full plate.
• Hot coffee — a plain black cup is the classic match.

Tips for the Best Results

Chill your bowl and butter for 10 minutes if your kitchen is warm, and handle the dough as little as possible once the cream goes in. For the neatest wedges, cut straight down with a sharp knife instead of sawing, and wipe the blade between cuts.

Easy Variations

Swap the dried cranberries for the same amount of dried blueberries or chopped dried apricots. Add 1 teaspoon orange zest to the dry ingredients for a citrus note, or fold in 1/2 cup (60g) chopped toasted pecans with the fruit for crunch.

Storing and Reheating

• Airtight container — keeps them at room temperature for up to 2 days.
• Refrigerator — store for up to 5 days in a sealed container.
• Freezer — wrap baked scones tightly and freeze for up to 2 months.
• Reheating — thaw at room temperature, then warm at 350°F (175°C) for 5 minutes.

Nutrition (per serving)

These values are estimates per serving and will vary with your ingredients and portion size.

FAQs

Can I make this Martha Stewart cranberry scones recipe ahead of time?

Yes — prepare the dough, cut it into wedges, and freeze them unbaked on a baking sheet. Bake straight from frozen, adding 3 to 5 minutes to the baking time.

Can I use fresh cranberries instead of dried?

You can, but chop them coarsely and use about 1 cup (100g), since fresh berries release more juice. Pat them dry with paper towels first so the dough doesn’t turn wet and sticky.

Why did my scones come out dry and crumbly?

Overmixing or working the butter in too finely is usually the cause. Stop stirring as soon as the dough holds together, and leave those pea-sized butter pieces in the flour.

Where did cranberry scones come from?

Scones originated in Scotland as a quick bread baked on a griddle, and American bakers later adapted them with butter, cream, and a hot oven. Cranberries became a natural addition in New England, where the berries are native and widely harvested.

Martha Stewart-Inspired Cranberry Scones

Print Recipe

These tender, buttery scones are studded with tart dried cranberries and finished with a sparkling sugar crust. A light cream glaze adds just the right amount of sweetness, making them perfect for breakfast or afternoon tea. Inspired by Martha Stewart’s classic American baking style.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 20
• Total Time: 40
• Yield: 8 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (85g) unsalted butter, cold, cut into small pieces
• 3/4 cup (90g) dried cranberries
• 3/4 cup (180ml) heavy cream, plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar, for sprinkling

For the Glaze

• 1/2 cup (60g) powdered sugar
• 1 tablespoon (15ml) heavy cream
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Cut in cold butter using a pastry blender or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Stir in dried cranberries.
4. In a small bowl, whisk together heavy cream, egg, and vanilla. Pour into flour mixture and stir with a fork until dough just comes together; do not overmix.
5. Turn dough out onto a lightly floured surface and gently knead 2 to 3 times. Pat into an 8-inch (20cm) round, about 1 inch thick.
6. Cut round into 8 wedges and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with additional heavy cream and sprinkle with coarse sugar.
7. Bake for 18 to 22 minutes, until golden brown and a toothpick inserted in center comes out clean. Transfer to a wire rack to cool slightly.
8. For glaze, whisk powdered sugar, heavy cream, and vanilla until smooth. Drizzle over warm scones. Serve warm or at room temperature.

Notes

Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap baked scones tightly and freeze for up to 2 months; thaw at room temperature and reheat in a 350°F (175°C) oven for 5 minutes. For make-ahead, prepare dough, cut into wedges, and freeze unbaked on a baking sheet; bake from frozen, adding 3 to 5 minutes to baking time.

Nutrition

• Calories: 357
• Sugar: 23g
• Sodium: 141mg
• Saturated Fat: 11g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

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