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  • Sarah L Samuels

Cranberry & Clementine Scones

Updated: May 8

When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers really loved them!

This recipe is based on my fruit scone recipe just updated to be a bit festive. I love using dried cranberries in my recipes and with this scone I paired them with clementines and a touch of cinnamon.

My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice. You don’t need to go out and buy it! Just the juice of half a lemon is enough for 100ml of milk.

You need cold butter and rub it into the flour with your fingertips until you have a texture of fine breadcrumbs.

Finally make sure your dough is slightly sticky before cutting the scones out. Bring the mixture together with your hands so you can feel the dough and make sure you don’t add too much liquid.

Cranberry & Clementine Scones

Sarah's servings: 6

Sarah's skill: Easy

Baking time: 12 - 14 minutes


230g Self Raising Flour

1 tsp Baking Powder

40g Unsalted Cubed Cold Butter

40g Caster Sugar

50g Dried cranberries

Zest of 2 Clementines

1/2 tsp Cinnamon

1 Large egg

100 ml Buttermilk


  1. Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7

  2. In a large bowl weigh out the SR flour, baking powder, cinnamon and butter.

  3. Rub the butter into the flour until you have a texture of fine breadcrumbs.

  4. Add the sugar, Clementine zest and cranberries

  5. In a measuring jug put the buttermilk and egg and lightly whisk with a fork.

  6. Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture until the dough comes together and slightly sticky.

  7. Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter. Re-roll and cut out until all the dough is used.

  8. Place on greased baking tray and brush with milk or any egg mixture that is left.

  9. Bake for 12-14minutes.

Equipment Used

Sarah’s extra slice......

Makes approx 6 scones with a 6 cm cutter.

When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.

The mixture does need to be slightly sticky for a nice fluffy centre.

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