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5 from 2 votes

Almond Cranberry Scones

Light and airy, perfectly moist and sweet and great for a special breakfast or brunch during the holidays!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast Sweet Bread, Scones
Servings: 16 -18 Scones
Author: Tricia


  • 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


  • 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.


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