Cranberry Maple Scones

Yield: 8 Scones

1 Stick Frozen Unsalted Butter

2 Cups All Purpose Flour

2 1/4teaspoons baking powder

1/2 Teaspoon Baking Soda

1/2 Cup Vermont Maple Sugar

1/2 Teaspoon Vanilla Bean Sea Salt

1/4 Teaspoon Ground Pink Peppercorns

1 1/2 Cups Half and Half

1 Cup Cranberries

1 Egg Yolk + 1 Whole Egg

2 Tablespoons Vermont Maple Flakes (Optional)

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, salt and pepper 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 1/2" apart on baking sheet. 


In a small bowl, whisk egg together with a few drops of water. Brush on tops of wedges. Sprinkle tops of scones with Maple Flakes, if using. Place baking sheet 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.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Vermont Maple
Made by boiling pure maple syrup
until only granules remain, our 
Vermont Maple Sugar is a must-have for every Home Chef. It's great in sweet and savory recipes alike. Just let your adventurous culinary spirit be your guide! 
Vanilla Bean
Sea Salt

Sweet, yet salty, our

Vanilla Bean Sea Salt makes a rich

and flavorful addition to both sweet

and savory dishes. Try a little on chicken, vegetables, or salads. Use it as a finishing salt to create an extra layer of flavor in breads, pastries – even cocktails!

Vanilla Bean Salt from MorningStar Kitchen
Pink Peppercorns
While they have a fresh, peppery
flavor, pink peppercorns are not
pepper. They are the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle. 
Pink Peppercorns From MorningStar Kitche
Vermont Maple
Maple Flakes offer Home
Chefs an elegant way to add
flavor and texture to cookies, cakes,
cobblers, pancakes, and waffles. But don't stop there! Sprinkle in salads or on top of roasted carrots, sweet potatoes, onions, and more.
33 Vermont Maple Flakes Shot