Apple Cranberry Scones

Apple Cranberry Scones are perfect for breakfast, brunch, and more. A big fluffy scone recipe with chunks of fresh apple, dried cranberries, and warm spices.

You will also want to try Frozen Berry Scones, and Strawberry White Chocolate Scones too.

If you have never baked scones before, no worries. They are not difficult, and I have a few tips to help you get bakery-style scones at home. Moist and soft inside with crumbly edges. The perfect Irish apple scone.

Have you ever baked biscuits from scratch? Baking Powder Biscuits and Cottage Cheese Biscuits are both great recipes to start with. Baking scones and biscuits are very similar.

While you are in the baking spirit, give these Cranberry Bran Flake Muffins a try too. The perfect breakfast muffin.

RECIPE and INSTRUCTIONS can be found at the bottom of this post.

This Simple Scone Recipe Needs:

• All-purpose flour – bleached or unbleached.
• Brown sugar – light or dark will work.
• Baking powder
• Salt
• Butter – cold unsalted works best.
• Buttermilk – check out the recipe tips below.
• Fresh apples – peeled and diced.
• Dried cranberries
• Cinnamon
• Ginger
• Nutmeg
• Turbinado sugar

Be sure to read the suggestions and recipe tips below.

Baking Apple Cranberry Scones Is Easy

I can eat these for breakfast any day of the week. Great for my afternoon tea too. No wonder the English love scones.

Full instructions are in the recipe card below.

• Combine the dry ingredients in a large bowl.
• Add the butter and work into the flour mixture.
• Add the buttermilk and mix to combine.
• Toss in the cranberries and apples.

• Once the ingredients are combined, turn onto a floured surface.
• Shape into a circle and cut into wedges.
• Top with sugar and bake.

• Once baked, transfer to a wire rack and cool.
• Scones are ready to eat.

Suggestions/Recipe Tips

Butter – be sure it is cold and cut it into small pieces before adding it to the flour mixture. I like to use a wire potato masher to break it up in the flour. You can use a pasty cutter or even 2 knives will work.

Buttermilk – if you don’t have any on hand you can thin out some sour cream or greek yogurt with water. Alternatively, you can add some vinegar to regular milk and let it sit for 5-10 minutes. Put 1 tablespoon of vinegar in a measuring cup and add enough milk to measure 1 cup.

Spices – I used a combination of cinnamon, ginger, and nutmeg. Feel free to adjust the amounts that work for you. Like more cinnamon, no problem. Add a touch of ground cloves to the mix. You can also use an apple pie spice blend for this recipe.

Apples – any variety will work. Be sure to peel them.

Turbinado sugar – used for topping can be omitted if you like. You can also use sanding sugar, raw sugar or if you prefer, top them with a simple glaze when they are cool.

Add-ins – if you are not into cranberries, add some nuts, chocolate chips or toffee bits.

Storage – they will keep for 2-3 days at room temperature. For longer storage, you can place them in the fridge for up to 5 days, or in the freezer for longer.

Serving – can be served at room temperature (with jam) or heated up (perfect with some butter). I like to heat mine in the oven just until warm. You can also use the microwave, but they will not have a crispy exterior.

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Looking for more recipes that contain apples and cranberries? Give these a try:

• Apple Pudding – is a family favourite in our house.
• Cranberry Sauce – is a must on the holiday dinner table.
• Chickpea Apple Salad – the perfect fall salad for lunch and great for brunch too.