Fresh Cranberry Scones with Almond Cream


  • 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


  1. Wash cranberries, pick over and remove any shriveled berries. Chop coarsely and place in bowl with 1/4 cup sugar. Set aside.
  2. 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:

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