Ambrosia Cream Cranberry Scones


The American or large-fruited cranberry, an ingredient in these delicious scones, grows wild only on the North American continent.

It can be found along the northern portion of the US, from Maine to Wisconsin, and along the Appalachians to North Carolina. In Canada, Quebec produces 25% of the world’s commercial cranberry supply.

Early settlers wouldn’t have survived that first, harsh winter without the kind assistance of those who were indigenous to the area. 

Cranberries were introduced to settlers as part of a sustaining diet, along with corn and other crops that are now a traditional part of autumnal feasts of Thanksgiving all over North America.

During these festive times, we share moments, make memories with friends and family and love every minute of it. But, its important to take sometime for yourself, too. 

Try this easy cranberry scone recipe. Bake a batch for everyone you’d like to share them with. Then, sneak one off to a quiet place and take a moment just for you. You deserve it. 

Total Prep Time: 45 min

Servings in Recipe: 8

Serving Size:  1 scone

Calories Per Serving:  196




  • 2 tbsp freshly squeezed or bottled lemon juice
  • 1 cup cream or half and half
  • 2 3/4 cups unbleached white flour
  • 1/2 cup sugar or sugar substitute
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, chilled
  • 1 cup dried or fresh cranberries


  • 1/4 cup milk for brushing
  • Granulated sugar for sprinkling
Ambrosia Cream Cranberry Scones Ingredients




  • Preheat your oven to 400°F.
  • Line 2 baking sheets with parchment paper or silicone liners
  • In a medium-size bowl, mix lemon juice into cream or half and half, then set aside
  • In a second bowl, combine flour, sugar, baking powder, baking soda and salt
  • Cut butter into dry ingredients until mixture is crumbly
  • Stir cream and lemon juice mixture into dry ingredients until a soft dough forms
  • Turn out the dough onto a floured work surface
  • Gently fold in dried cranberries, folding and pressing the dough with the palms of your hands
  • Roll dough out into a rectangle shape
  • With a sharp, slightly wet knife, cut dough in half, lengthwise.
  • Cut the two halves into half, again.
  • Then cut each rectangle in half on the diagonal
  • Place triangles on baking sheets, at least one inch apart
  • Brush the top of each one with milk and a sprinkle of crystallized sugar for a beautiful finish
  • Bake for 15 – 20 minutes or until golden and they begin to puff up
  • Let scones cool before serving
Ambrosia Cream Cranberry Scones Directions


  • White flour > Wheat flour
  • Butter > Margarine
  • Cranberries > Haskaps or Saskatoons
  • Heavy Cream > Soy Milk + Olive Oil

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