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Almond Cranberry Scones

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a plate of fresh cranberry scones with almonds

Almond Cranberry Scones – Airy and light with pockets of almond deliciousness, these are the perfect lightly sweet scones terrific served for brunch or breakfast.

I’ve mentioned before that I’m a big fan of Food 52.  Food 52 sends out email posts a few times a week and I always find enticing recipes and reviews of gorgeous kitchen tools that make me want to whip out the credit card.  When I read about a recipe by Judith Rae for Almond Scones I knew I’d have to make them one day.  Then to seal the deal, Monica, from Playing with Flour, posted these scones and turned them into peach shortcakes – which was totally brilliant!  I couldn’t stand it any longer – so I popped my almond paste in the freezer and grabbed a bag of fresh cranberries and boy am I happy with the results!

 

ingredients gathered to make almond cranberry scones. Milk, extract, egg, sugar, almonds, and flour.

Almond extract is one of those flavors I can’t get enough of.  In fact … I feel a little rush of excitement when I open the bottle and take a whiff of that amazing extract. It’s pure love!

 

grated frozen almond paste

These cranberry scones are made with almond paste, almond extract and topped with sliced almonds.

Is it almond overload?  Not at all.  The cranberries compliment the almond flavor and don’t overpower the scone.  The almond paste is frozen then grated on the large whole side of a box grater.  This method creates a wonderful soft, fluffy crumb with bursts of almond flavor.

 

Egg mixture being poured into the dry ingredients to make cranberry almond scones

Cold butter is cut into the flour mixture, then the grated almond paste is folded in.  Buttermilk, an egg and almond extract are blended together then added to create a tender dough.

 

Cranberry almond scone dough rolled out and cut with a biscuit cutter

To be more seasonally festive, and to use up my cranberries before they spoil, I folded in a heaping 1/2 cup of fresh ripe cranberries.

 

Round cranberry almond scones topped with almonds getting ready to go in the oven

The cranberry scones are cut into 2 1/2 inch rounds then brushed with a water and egg mixture.

Topped with sliced almonds and generously sprinkled with coarse sugar they are then baked for about 20 minutes.

 

Baked cranberry almond scones on a platter with sliced almonds on top

The almond cranberry scones are not overly sweet so be generous with the sugar topping.  The flavor is truly amazing.

 

a close up of cranberry almond scones sprinkled with coarse sugar and sliced almonds

Fresh, tart cranberries are just enough to add a layer of flavor without overpowering the almond party.

 

a cranberry almond scone

The perfect holiday treat for brunch or breakfast!

 

a flaky cranberry almond scone broken in half

A must make with your fresh cranberries. Enjoy!

 

Thanks for PINNING!

A close up of an almond cranberry scone topped with sliced almonds and coarse sugar

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5 from 2 votes

Almond Cranberry Scones

Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yield: 16 -18 Scones
Course: Breakfast Sweet Bread, Scones
Author: Tricia
PRINT RECIPE
Light and airy, perfectly moist and sweet and great for a special breakfast or brunch during the holidays!

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 8 tablespoons cold unsalted butter, cut into small pieces
  • 7 ounces almond paste, frozen (I used Odense Almond Paste) grated using the large-hole side of a box grater
  • 1 cup buttermilk, well shaken
  • 1 teaspoon almond extract
  • 1/2 heaping cup fresh cranberries, whole small or cut larger cranberries in half
  • 1 egg
  • 1 egg mixed with 1 teaspoon cold water for brushing on top
  • Coarse sugar for topping
  • Sliced almonds for topping

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
  • Using a pastry blender cut in the cold butter until the mixture resembles coarse meal with some larger pea size chunks of butter still remaining.
  • Fold in the grated almond paste using a rubber spatula.
  • In a large measuring cup combine the buttermilk, almond extract and 1 egg. Blend with a small whisk until combined.
  • Add the buttermilk mixture to the flour and butter mixture. Fold together using the spatula until a dough starts to come together. Do not over mix.
  • Turn the dough out onto a floured work surface and knead gently to combine. Press the dough out and sprinkle the cranberries on top. Fold the dough over a few times to incorporate the cranberries.
  • Press the dough into a 3/4 inch thick round and cut into scones using a 2 1/2 inch biscuit cutter.
  • Place the scones 2 inches apart on a large baking sheet lined with parchment paper.
  • Brush each scone with the egg and water mixture. Sprinkle with coarse sugar, then sliced almonds, then a little more coarse sugar.
  • Bake for 20 minutes or until golden brown.
  • Remove to a wire rack to cool.

Recipe Notes

Inspired by a recipe from Judith Rae, posted on Food 52

Here are a few more recipes you might also enjoy:

A stack of cranberry orange muffins

Cranberry Orange Muffins – made with tart cranberries, fresh squeezed orange juice and bright orange zest folded into a wonderfully moist, rich sour cream batter. Click HERE to get the recipe.

 

An overhead view of a cranberry almond breakfast cake topped with sugared cranberries

Cranberry Almond Breakfast Cake ~ Lightly sweet, moist and delicious, this easy treat is perfect as a breakfast (coffee) cake, a light dessert after lunch or an anytime snack cake. Click HERE to get the recipe.

Thanks so much for stopping by! Tricia

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31 Comments

  1. Christa says

    December 27, 2021 at 4:49 pm

    5 stars
    I just made these and they turned out beautifully! Thank you for sharing the recipe.

    reply to this comment >
    • Tricia Buice says

      December 28, 2021 at 7:07 am

      Thank you Christa. I love these scones and so happy you did too. Have a wonderful New Year!

      reply to this comment >
  2. Carol says

    November 1, 2019 at 10:02 am

    Would love to know the calorie count.

    reply to this comment >
  3. Cie says

    February 20, 2019 at 10:11 pm

    are you sure it was 1 whole tablespoon of baking powder? it seemed like a lot to me so I compared other scone recipes and they generally used much less for a similar amount of flour etc. I ended up using only about 1 teaspoon or so and they turned out fine

    reply to this comment >
    • Tricia Buice says

      February 21, 2019 at 8:44 am

      Hi Cie – yes I am sure the recipe is correct. Glad they turned out fine for you. Thanks for trying the recipe!

      reply to this comment >
  4. Willoughby crow says

    November 18, 2018 at 9:31 pm

    I love scones but have never been successful making them. This recipe is the best ever ….just delicious!!! It makes so.many too that it is worth the effort.. Thank you so much! Willoughby C

    reply to this comment >
    • Tricia Buice says

      November 19, 2018 at 6:19 am

      Thank you Willoughby! I love these scones too. The almond flavor is outstanding 🙂

      reply to this comment >
  5. Jessica DePaiva says

    December 18, 2017 at 2:45 pm

    Hi, I am interested in prepping these the night before for xmas brunch and refrigerating the dough, do you have any suggestions or concerns?

    reply to this comment >
    • Tricia Buice says

      December 18, 2017 at 7:19 pm

      Hi Jessica – regarding your question about prepping these ahead, I don’t think they will turn out as light and fluffy as they should. Once you add baking powder to a recipe, you have to get it in the oven pretty quickly to ensure proper rise. Hope you get the chance to make them, thanks for giving them a try!

      reply to this comment >
  6. Kitchen Belleicious says

    December 29, 2014 at 4:38 pm

    your scones look perfect but then again everything you make is perfection:))) Hope you had a great Christmas and here is to a happy new year! Love following you and your amazing recipes year long!

    reply to this comment >
  7. Susan says

    December 23, 2014 at 5:13 pm

    What a great idea to freeze the almond paste, Tricia! Your scones are perfect for the season and look so moist and flaky. Wish I had one in front of me right now 🙂

    reply to this comment >
    • Tricia Buice says

      December 23, 2014 at 10:56 pm

      Thanks Susan – I hope you have a very Merry Christmas!

      reply to this comment >
  8. cheri says

    December 23, 2014 at 6:45 am

    HI Tricia, you are such a wonderful baker, love these scones. You have thought of every little detail.

    reply to this comment >
    • Tricia Buice says

      December 23, 2014 at 4:56 pm

      Thanks Cheri – you do a fantastic job in the kitchen with all your gorgeous creative recipes. Have a wonderful Christmas!

      reply to this comment >
  9. Liz says

    December 23, 2014 at 5:15 am

    Such gorgeous scones! And I even have some leftover almond paste in the fridge. This would be a wonderful holiday breakfast. Merry, merry Christmas to you!!!

    reply to this comment >
    • Tricia Buice says

      December 23, 2014 at 4:56 pm

      Thanks Liz! Merry Christmas to you too!

      reply to this comment >
  10. Monica says

    December 23, 2014 at 4:06 am

    You rocked this, Tricia! I was just reading your comment and asking you if you used cranberries. It looks beautiful with it and you truly did a gorgeous job of it. For me, this was one of those recipes I saw and couldn’t wait to make. I’m glad we share a love of almond extract (pass me the bottle!) among other things. Happy baking, cooking, eating, enjoying, and relaxing with your family during the holiday break!

    reply to this comment >
    • Tricia Buice says

      December 23, 2014 at 4:55 pm

      Aww thanks Monica! You are an inspiration! Merry Christmas to you and your family. Happy baking!

      reply to this comment >
    • 2 sisters recipes by Anna and Liz says

      December 24, 2014 at 5:58 am

      Wonderful scones and we too love almond extract flavor. Have a wonderful Christmas ! Enjoy your family and loved ones during this holiday week.
      Xoxo Anna and Liz

      reply to this comment >
      • Tricia Buice says

        December 24, 2014 at 4:04 pm

        Thanks Anna and Liz – blessings to you and your families too! Merry Christmas!

        reply to this comment >
  11. michael says

    December 23, 2014 at 3:27 am

    I love almond scones, they look great and great idea to add the cranberries!

    I hope you and your family have a Merry Christmas!
    Michael

    reply to this comment >
    • Tricia Buice says

      December 23, 2014 at 4:55 pm

      You too Michael! I look forward to seeing more of your talented creations in 2015! Merry Christmas

      reply to this comment >
  12. sippitysup says

    December 23, 2014 at 2:19 am

    I agree almond is a flavor to savor, so keep it coming. GREG

    reply to this comment >
    • Tricia Buice says

      December 23, 2014 at 4:54 pm

      Happy holidays Greg!

      reply to this comment >
  13. sue|theviewfromgreatisland says

    December 22, 2014 at 9:17 pm

    These are just gorgeous, and I love almond, the more layers of it the better. I also love your cranberry garland! Have a great week Tricia!

    reply to this comment >
    • Tricia Buice says

      December 22, 2014 at 11:09 pm

      You too Sue! Merry Christmas and thanks for stopping by!

      reply to this comment >
  14. [email protected]'s Recipes says

    December 22, 2014 at 2:50 pm

    They look utterly delicious and beautiful, Tricia. Awesome clicks too!
    Happy Holidays!
    Angie

    reply to this comment >
    • Tricia Buice says

      December 22, 2014 at 4:05 pm

      Thanks Angie – have a great week of family and fun and food! I know your holiday table will be gorgeous!

      reply to this comment >
  15. Betty says

    December 22, 2014 at 9:37 am

    These scones look so good! I love the little tart burst of cranberries- I bet they go well with the almond in these. Great idea to grate the almond paste- can’t wait to try! I have company this week so it’s the perfect time. 🙂 (Whenever I open almond extract it reminds me of Jergens lotion- I love it!) Merry Christmas!

    reply to this comment >
    • Tricia Buice says

      December 22, 2014 at 4:04 pm

      Have a very Merry Christmas Betty – hope you love the scones as much as we did! (“DID” as in past tense – they are gone!)

      reply to this comment >

Trackbacks

  1. Cranberry Breakfast Recipes (Over 20!) | This Gal Cooks says:
    December 5, 2016 at 5:59 am

    […] Almond Cranberry Scones […]

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