Rich Cranberry Scones

Rich Cranberry Scones

  • Makes 12 scones
  • Prep Time 15 min
  • Cook Time 12 min


  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup I Can't Believe It's Not Butter!® Spread
  • 3/4 cup dried cranberries
  • 1 cup heavy cream or whipping cream
  • 2 eggs
  • 1 Tbsp. heavy cream or whipping cream, for brushing tops
  • 1 Tbsp. sugar, for sprinkling on tops


  1. Preheat oven to 450°.
  2. Combine flour, 1/3 cup sugar, baking powder and salt in large bowl. Cut in I Can't Believe It's Not Butter!® Spread with pastry blender or two knives until mixture is size of fine crumbs. Stir in cranberries.
  3. Beat 1 cup cream and eggs in small bowl with wire whisk. Stir into flour mixture until dough forms. Divide dough in half on floured surface with floured hands; press each half into 6-inch circle. Cut each circle into 6 pie-shaped wedges. Arrange wedges on baking sheet. Brush with remaining 1 tablespoon cream, then sprinkle with remaining 1 tablespoon sugar.
  4. Bake 12 minutes or until golden. Serve warm with additional Spread or cool on wire rack cool.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size 1 scone Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size 1 scone
Amount Per Serving
Calories 290
Calories from Fat 120
Total Fat 13 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 300 mg
Total Carbs 38 g
Dietary Fiber 1 g
Sugars 12 g
Protein 5 g