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Martha Stewart-Inspired Cranberry Scones

Close-up of Martha Stewart-Inspired Cranberry Scones showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: cranberry scones, Martha Stewart scones, dried cranberry scones, cream scones, breakfast scones, afternoon tea, easy scone recipe, buttery scones, homemade scones, baking powder scones

Find it online: https://marthadishes.com/martha-stewart-cranberry-scones-recipe/