Fresh Cranberry Scones with Almond Cream
Fresh Cranberry Scones with Almond Cream

Do you have any leftover cranberries in your refrig from Thanksgiving? I found some in the crisper this afternoon…warning- they will only be available in the grocery (fresh) for a couple more weeks. So buy a few bags, and put them in a Ziplock in your freezer so you can have cranberries all year long. Fresh Cranberry Scones with Almond Cream are so very yummy. They only take a few minutes to make and you probably have all of the ingredients in your kitchen. They can be served for dessert, or for breakfast/ brunch. I cut some up and baked them on a cookie sheet, and the rest I baked in a cute little scone pan my bro and sis in law gave me a few years back. It makes perfect little triangle shapes! A nice little pan, but not a necessity. Speaking of necessity. The Almond Cream – yes, that would qualify.

Fresh Cranberry Scones with Almond Cream

5 from 1 vote
Author: Si Foster


  • 1 cup fresh cranberries
  • 1/4 cup sugar
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3 tablespoons sugar
  • 6 tablespoons butter, softened
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 1 egg, beaten
  • Turbinado sugar

Almond Cream:

  • 1/2 pint whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon almond extract


  • Wash cranberries, pick over and remove any shriveled berries. Chop coarsely and place in bowl with 1/4 cup sugar. Set aside.
  • In a large bowl, combine flour, baking powder, salt and 3 tablespoons sugar. Cut in softened butter. Add buttermilk, vanilla and egg. Mix well. Add cranberries and any juice in bowl to dough. Mix in a little milk if dough is too dry. Knead lightly a few times until all dough is gathered, and forms a ball. Place on lightly floured surface and pat into two 5 inch or one 10 inch circle, about 1 inch thick. Sprinkle with Turbinado sugar. Cut each circle into 8 wedges. Bake on greased cookie sheet for 15 minutes at 400 degrees. When scones are done, remove from oven and sprinkle with granulated sugar.

Almond Cream:

  • Whip cream until it starts to thicken. Add powdered sugar and almond flavoring. Continue whipping until stiff. Serve with scones
  • Serve with Almond Cream.
  • Makes 8 large or 16 small scones.

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