Delicious Cranberry Cream Cheese Scones

There is something about scones that just pair so well with a cup of tea. Perhaps it is because a good scone is a tad dry and has a bit of crunch to it. Which makes following a bite with a warm sip of tea perfection. 

Where did scones originate?

Scones are thought to have originated in Scotland in the 1500's. But did not actually take off until they became of favorite sweet bread for the Duchess of Bedford, Anna in the 1800's. She is believed to be the one who started the tradition of afternoon tea.

Is it Scone or Scon?

It seems that the proper pronunciation is Scones, sounding like "bones". The more posh crowd may refer to it as a Scon sounding like "fawn" but Scones is technically correct. That being said, you can really get away with both.

What tea pairs well with this scone?

Probably the best two teas to pair with this scone is our Black Magnolia, Black Tea or our Mississippi Belle, Oolong tea. 

Cranberry Cream Cheese Scones


  • 3 1/2 cups + 2 TBS (500g) self rising flour. If you do not have self rising flour you can make your own. Add 1 1/2 tsp baking powder and 1/2 tsp of salt to each cup (140g) of flour required. 
  • 1/3 cup (40g) granulated sugar
  • 1/4 cup (60g) cold butter, cubed
  • 1/4 Cup (2oz) cream cheese
  • 1 tsp vanilla extract
  • 120ml (1/2 cup) whole milk 
  • 2 Tbsp of Greek yogurt
  • 3/4 cup of frozen cranberries
  1. Preheat the oven to 375*F/190*C/.  Line a large baking tray with some baking paper or use a silicone baking mat. Set aside.
  2. Sift the flour and sugar into a mixing bowl.  Drop in the bits of butter. Rub the butter in, using your fingertips, until the mixture resembles fine dry bread crumbs.
  3. Add in 2 Tbsp of Greek yogurt and 1/4 cup of cream cheese and mix it in.
  4. Mix the milk with the vanilla.  Make a well in the center of the flour mixture and add the milk gradually, mixing with a round bladed knife until you have a soft dough.  Add in the cranberries.
  5. You can turn the dough out onto a lightly floured surface and pat out to approximately 1 1/2 inches in thickness.  Cut into 3 inch rounds using a floured cutter. I don't bother. I just scoop up a handful and form into round balls the size of my palm and squish a bit once placed on the tray.
  6. Transfer the rounds to the prepared baking sheet, leaving about 2 inches in between each.  Re-pat the scraps and repeat cutting until you have cut all your scones. 
  7. Brush the top of each scone with either milk or butter and bake in the preheated oven for 18 - 25 minutes until the tops have a bit of browning to them. You can also insert a tray of water into the oven to help create an extra crisp top to the scones.
  8. Scoop off onto a wire rack to cool.  Best served warm with some butter and jam.

This scone has a lovely sweet and tart taste to it.

Want another recipe? 

Try making our big soft Chai Cinnamon Buns! Check out this delicious recipe here.


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