Betty's Cranberry Scones -- Kentucky Style!

Bettyskitchen's picture

Apr. 17, 2013

In this video, Betty demonstrates how to make Cranberry Scones. These scones are made with dried cranberries that have been rehydrated. This recipe came from Arrita Morris's column "Table Talk" in the Richmond Register Newspaper.


All purpose flour 2 Cup (32 tbs)
Butter sticks 1 , cut into pieces
Baking soda 1/4 Teaspoon
Sugar 1/2 Cup (8 tbs)
Baking powder 2 Teaspoon
Lemon rind/Lemon juice 1 Teaspoon
Milk 1/2 Cup (8 tbs)
Eggs 2 , beaten
Sour cream 1/2 Cup (8 tbs)
Dried cranberries 1 1/2 Cup (24 tbs) , soaked in water for 20 minutes and drained (or any nuts like raisins, etc)
For top
Milk 2 Tablespoon (as needed for basting top) (Optional)
Sugar 1 Tablespoon (as needed to sprinkle on top) (Optional)
Cooking oil spray 1



1. Preheat oven to 375 degree F.

2. Line a baking sheet with foil and grease it with cooking oil spray.


3. In a medium-sized bowl, combine beaten egg, lemon juice, milk, and sour cream. Beat well and set aside.

4. In a large bowl, add flour, baking soda, sugar, and baking powder. Mix well.

5. Add butter and using a pastry blender, blend the butter into the dry ingredients.

6. Pour the wet mixture into the bowl with dry ingredients and mix to combine.

7. Add soaked dried cranberry and fold to spread evenly.

8. On floured surface, transfer the mixture and knead until all is mixed well.

9. Place the batter on lined baking sheet and cut it into 8 equal sections, leaving the round shape.

10. Baste dough with milk and sprinkle a small amount of sugar on top, if desired.

11. Pop the baking sheet in oven and bake at for 18-25 minutes, or until a toothpick when inserted in the center comes out clean.


12. Cut and serve hot with butter or honey or enjoy it cold.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 408Calories from Fat 146

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 179 mg7.46%

Total Carbohydrates 59 g19.7%

Dietary Fiber 2 g8%

Sugars 33 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet