Deborah Dana

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Recipe of Scones with Cranberries and Almonds

Scones with Cranberries and Almonds

30 mins
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Not only is the recipe super easy but they are the richest scones I've ever tasted. Also the recipe is very fast, and there is nothing better than a homemade bread for a delicious breakfast or brunch.
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8 portions
  • 3 cups flour
  • 1 cup sugar
  • 1 tablespoon baking soda
  • 1 pinch salt
  • 1 egg
  • 1 stick butter, cut into pieces
  • 1 cup cranberry
  • 1/2 cups almond, crushed toast
  • 2/3 cups whipping cream
  • 1 egg, mixed with 4 tablespoons of water


Preheat the oven to 180 degrees centigrade.
In a food processor with the dough maker (the only one that does not cut), mix the dry ingredients: flour, sugar, baking powder and salt.
In a bowl separate the egg, the whipping cream and the butter.
Add the liquid mixture to the dry mix and process until a dough has formed.
Put flour on a surface, take the mass of the processor, add the cranberries and knead manually until there are no lumps of butter.
With your hands make a circle with the dough (type a base for a pizza) and cut into 8 triangles.
Take a baking sheet, spray vegetable oil spray on it and place the triangles on it.
Cover each triangle with a little of the egg with water (it is for the bread to get a good color). And sprinkle on them the crushed almonds and a little sugar.
Bake for 15 minutes and serve.


Serve in a bread basket and serve with flavored whipping cream.


Accompany the scones with the honey cream: http://www.kiwilimon.com/recetas/820/crema_de_miel/

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
18/03/2016 20:10:08
Adaptacion a datil y queso de cabra Buenas tardes, excelente receta. Si sustituyo las cantidades de arandano y crema para batir por datiles y queso de cabra cree que funcione? Gracias, saludos.
Carmen Martín
27/12/2014 07:09:35
A través de iOS Escribe aquí tus comentarios
Raquel Galicia Sanchez
16/05/2013 23:09:07
espero prepararlos. Esta muy bien todo, gracias por sus recetas.

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