MorningStar Kitchen

Cranberry Maple Scones

Yield: 8 Scones

1 Stick Frozen Unsalted Butter

2  Cups All Purpose Flour

2 ¼ teaspoons baking powder

½ Teaspoon Baking Soda

¼ Cup Vermont Maple Sugar

2 Tablespoons Vermont Maple Flakes (Optional)

¼ Teaspoon Kosher Salt

1 ½ Cups Half and Half

1 Cup Cranberries

1 Egg Yolk + 1 Whole Egg

Making scones has become something of an art form at the farm. We love them for their versatility: they are easy to make, the flavors are almost limitless, they are a great option to bread and rolls, AND they are delicious! When making biscuits and scones, it is important not to over work the dough. If you work it too much, the results will be tough. The important thing is to become comfortable with the process. Scones are easy, and once you have developed your technique, we think you’ll agree that they make a delightful addition to almost any meal.



Place butter in the freezer to chill before using. Once chilled, cut into small cubes and return to freezer to keep chilled.


Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper or a silicone baking mat.


Whisk together the flour, baking powder, baking soda, sugar, maple flakes (if using) and salt in a medium bowl.  Make a well in the middle and add the Half and Half and egg yolk.  Use a wooden spoon to stir mixture until well combined.


Using your fingers, crumble the grated, chilled butter into the mixture. Add cranberries and mix gently with your hands until butter and berries are incorporated into the dough.  Gently knead dough 6-8 times, folding in half each time. Pat dough into an 8” disk, wrap in plastic, and place in refrigerator for 15-20 minutes.


Remove dough from refrigerator and cut into 8 wedges. Place wedges ½ apart on baking sheet. 


In a small bowl, whisk egg together with a few drops of water. Brush on tops of wedges and place on center rack in oven.


Bake for 13-14 minutes until tops of scones are golden. Remove from oven, place scones on a baking rack and cool slightly before serving.