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Cranberry Scones

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Cranberry Scones

4.4 from 9 votes
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Course: Breakfast
Cuisine: American
Keyword: Cranberry Scones
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 4 2 wedges
Calories: 368kcal


  • 1 cup, chopped cranberries, raw
  • 1/4 cup sugar
  • 1 cup flour, whole wheat
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, unsalted
  • 1 large egg
  • 1/4 cup milk
  • 3 tablespoon heavy whipping cream


  • Preheat oven to 400 degrees.
  • Chop cranberries by hand or in a food processor with 1 tablespoon of the sugar.
  • Mix together all the dry ingredients, including the other three tablespoons of sugar.
  • Cut butter into dry ingredients.
  • Slightly beat the egg; whisk in milk and cream. Fold into the dry mixture just until moistened.
  • Add cranberries. Do not over mix.
  • Spray a baking sheet with nonstick cooking spray and place batter on top. Pat it down until you have a circle of about 12 inches wide and 3/4 inch thick.
  • Bake at 400 degrees for 16 minutes or until just slightly golden on top. When you insert a knife it should come out dry.
  • Let cool for a few minutes before cutting into wedges or squares.
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Serving: 1g | Calories: 368kcal | Carbohydrates: 40g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 328mg | Fiber: 4g | Sugar: 15g

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