Rich Cranberry Scones

Rich Cranberry Scones

Category: Breakfast Desserts Entertaining

  • 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!® Original 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


  • Preheat oven to 450°.

  • 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.

  • 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.

  • Bake 12 minutes or until golden. Serve warm with additional Spread or cool on wire rack cool.

Read Nutritional Facts

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