• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Cranberry Scone Recipe

November 22, 2016 by Joy the Baker 42 Comments

Jump to Recipe

Cranberry Cornmeal Scones

Today’s cranberry scone recipe is inspired by a  lifetime ago.  A lifetime ago I worked at a coffee shop in sunny Burbank, California.  It was a tiny, one-barista-type coffee shop where the morning coffee maker decided on the brew, decided on the signage, set the baked goods out in the morning, and knew just about every person that came in the door.

It was my sweet spot.  I can still remember Rick and Karen’s order, Ian and Nancy’s order, how the thrift store lady from next door would casually show up at closing time looking for leftover croissants.

What I also remember were these Red Raspberry Cornmeal Scones we’d order from a local bakery.  They were coarsely textured, golden yellow, with a sweet jam center. Sidenote: I would always set one aside for myself and I’m fuzzy on whether or not I actually payed for one ever.  Apologies.

These scones were inspired by this lifetime ago.  Took me long enough + a can of cranberry sauce.

In other festive holiday scone news:  Pumpkin Pecan Scones with Brown Butter Glaze

Cranberry Cornmeal Scones

Like pie crust, this cranberry scone recipe require cold butter.

It helps with lift and texture… and we all want our scones a little lifted and textured.

Instead of cubing my butter (you know the old dice and slice), lately I’ve been grating my butter on a box.  The result is fine, cold butter shreds and clean hands.  Satisfaction.

Cranberry Cornmeal Scones

To the cold butter confetti, I added a cup of cornmeal.

I used, regular ol’, mostly fine ground cornmeal.  If you want to get into fancy coarse polenta territory, be my guest, you’ll just have a more moist and more coarsely textured scone… ya dig?

Cranberry Cornmeal Scones

All-purpose flour, 2 cups to the big bowl of cornmeal and butter.

Cranberry Cornmeal Scones

Granulated sugar.  I used three tablespoons but you sure could use four if you’re feeling the spirit.

Cranberry Cornmeal Scones

Cranberry Cornmeal Scones

Baking powder and salt.

This is how we bake.

Cranberry Cornmeal Scones

Fluff and stir.

Fluff and stir.

Cranberry Cornmeal Scones

Cranberry Cornmeal Scones

A cup of cold buttermilk and a wooden spoon to bring this cranberry scone recipe together.

Cranberry Cornmeal Scones

The dough will be thick, but still moist and just a touch sticky.

Cranberry Cornmeal Scones

I like to think that good bakers have one dirty hand and one relatively clean hand.

Who knows if I’m right. Maybe I’m just justifying my one dirty hand- it’s a hard worker though.

Cranberry Cornmeal Scones

The dough is rolled to a 3/4-inch thickness… a rough rectangle shape… then folded into thirds.

Cranberry Cornmeal Scones

Cranberry Cornmeal Scones

Turn the dough a quarter turn (and if that confuses you, you’re not alone, just spin the dough around on the counter until it feels sorta right) then roll again.  Fold again.  Roll again and fold again.

Cranberry Cornmeal Scones

Roll again.

No more folding.  We’ve done our duty.

Cranberry Cornmeal Scones

Roll into an 8-inch rectangle and slice into 8 squares.

Cranberry Cornmeal Scones

Cranberry Cornmeal Scones

On a parchment lined baking sheet for some quality oven time.

Cranberry Cornmeal Scones

But first a small indentation in each scone.  Not down to the pan, just a spot in the scone to hold cranberry sauce.

Cranberry Cornmeal Scones

Cranberry sauce.  Maybe it’s canned.  Maybe it’s leftover from Thanksgiving.

Nothing too fussy, use whatcha got, even if that means your favorite jam – this cranberry scone recipe can be anything!

Cranberry Cornmeal Scones

Cranberry Cornmeal Scones

While the scones bake, orange juice and vanilla extract are added to powdered sugar to make a thick glaze.

Cranberry Cornmeal Scones

Into a ziplock bag and striped over juuuust warm scones.

Cranberry Cornmeal Scones

And a smidge of unbaked cranberry sauce on top!

Cranberry Cornmeal Scones

Festive and easy and cozy enough for a holiday weekend breakfast.  Plus we used up some leftovers!

Follow this with a leftover turkey sandwich for lunch and yes… everything is just about right.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spooning cranberry sauce into scone for cranberry scone recipe.

Cranberry Cornmeal Scones

  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: 8 scones 1x
  • Category: breakfast
Pin Recipe
Print Recipe

Description

An easy holiday brunch scone recipe using leftover cranberry sauce.


Ingredients

Scale

For the Scones

  • 1/2 cup (1 stick) cold, unsalted butter, grated on a box grater
  • 2 cups all-purpose flour
  • 1 cup fine yellow cornmeal
  • 3 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup cold buttermilk
  • 3/4 cup canned or homemade cranberry sauce
  • 1 egg, lightly beaten (optional)

For the Glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons orange juice, plus more if necessary
  • dash of vanilla extract

Instructions

  1. Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, grate cold butter (using the coarse side of the box grater) into the bowl. Add flour, cornmeal, sugar, baking powder, and salt. Toss to combine.
  3. Create a well in the butter and flour mixture and add the buttermilk. Use a wooden spoon to toss the wet ingredient with the dry, creating a thick but moist dough.
  4. Transfer dough to a well floured work surface. Roll to a 3/4-inch thickness and fold the dough in thirds. Rotate the dough a quarter turn and again roll the dough to a 3/4-inch thickness, fold the dough in thirds, and repeat one more time. Three rolls and folds.
  5. Roll the dough one final time into a rectangle about 3/4 inch thickness. Trim the edges if necessary and cut 8 scone squares.
  6. Place on prepared baking sheet and use your finger to press and indentation into the center of each scone. You won’t press through to the sheet pan, just create an indentation.
  7. Spoon cranberry sauce into each indentation keeping the sauce flush with the edges of the scone, not really heaping.
  8. If you’d like, brush the top of each scone lightly with a beaten egg. This will help the scones brown a bit more. Not totally necessary. I forgot this step.
  9. Bake for 12 to 14 minutes, until puffed and golden brown.
  10. While the scones bake, make the glaze. Whisk together the powdered sugar, orange juice and vanilla extract. The glaze should be thick but still pourable. Add a dash more orange juice until you get the right consistency. Spoon the glaze into a ziplock bag and set aside.
  11. Glaze the scones once they’re mostly cooled by snipping a tiny corner off the ziplock bag and drizzling in stripes. Add a bit more fresh cranberry sauce atop the finished scones and enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Photos with my dear Jon Melendez.

Previous PostNext Post

Filed Under: Breakfast, Holiday

Previous Post: «
Next Post: Welcome to the Bakehouse: A Kitchen Tour and Giveaway! »

Reader Interactions

Comments

  1. Melissa

    December 5, 2020 at 11:01 am

    Joy, these were delicious, and a salve for my post-Thanksgiving withdrawal. :)

    Reply
  2. Katt

    November 22, 2020 at 7:05 pm

    I love coffee shop stories. While I’m glad I’ve “retired” from barista-ing, I will always hold my time working in coffee close to my heart. I learned how to love coffee, I learned a ton about baking (definite perk of being the barista at a bakery), and I fell in love with my hubs while making him Americanos.

    Reply
« Older Comments
Comments Page 3 of 3
« Previous 1 2 3

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

Glazed small batch muffin recipe on wire rack.
Small Batch Muffin Recipe: Lemon Poppy Seed

I could argue that the very foundation of Joy the Baker is this recipe for Browned Butter Blueberry Muffins. Taking it aaaalll the way back to 2009 when I stumbled upon the wonder’s of browned butter and juicy baked blueberries.  You loved them. I loved them so much they made it into my first cookbook…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Pile of baked croissants on rack just like starbucks ham and cheese croissant recipe.
Easy Ham and Cheese Croissants

I’ve got 30 solid minutes of your weekend planned out for you.  You’re going to be standing in the kitchen, but I promise it won’t be long. Pour a cup of coffee – that’ll help with everything.  Within your 30 minutes you’re going to pull bakery-quality ham and cheese croissants out of the oven.  I’m…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Berry crostata topped with whipped cream with coffee.

A Single Serve Berry Crostata Recipe

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

POPULAR CAKES

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Just in this day taking comfort in good morning li Just in this day taking comfort in good morning light and chewy @flourmoonbagels. Everything else, please leave your message after the beep.
Here are my two best kept secrets for getting thro Here are my two best kept secrets for getting through this summer.  I’ve never been much for secrets so I’m letting you right in! ⁣
1.	I’m committed to folding crumbled chewy brownies into the easiest homemade no-churn ice cream.⁣
2.	I’m shopping for all of my baking and summer entertaining essentials, wine and cheese at the new @aldiusa stores opening across the Gulf Coast! Wait… you’re as obsessed with ALDI as I am, right? The shopping is always easy and affordable and I always come home with a fun treat among my essentials. Hit up my stories to see my grocery haul (and the chips I ate in the car on the way home) and head to your nearest ALDI for your summer essentials!  #ad⁣
⁣
I’ll leave the recipe and your #ALDILove grocery list linked in the bio!
Let’s just make one! ⁣ ⁣ One Single Berry Cr Let’s just make one! ⁣
⁣
One Single Berry Crostata just you for. Double the recipe (🔗 in the bio) only if you want to share. ⁣
⁣
#joythebaker #berry #crostata #smallbatch #dessert #foodblogfeed
The freezer is packed with ice cream treats from h The freezer is packed with ice cream treats from here on out, and that’s a promise. ⁣
⁣
Find this Milk and Cereal Ice Cream Bar and loads of other semi-homemade ice cream treats linked in the bio! 💓🍦🫠
Allow me to both create and solve your Friday nigh Allow me to both create and solve your Friday night cookie craving. ⁣
⁣
A recipe for just two GIANT Chocolate Chip Cookies is linked in the profile. You’re literally twenty minutes from gooey warm cookie perfection. 👏💋 #chocolatechipcookies #smallbatch #joythebaker
If you caught me on @accesshollywood #AccessDaily If you caught me on @accesshollywood #AccessDaily this afternoon I made this super easy, sheet pan dinner:  Baked Chicken Shawarma with pita and fixins!
⁣
Find the recipe linked in my bio! 💋
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up