Next up in our 12 Tastes of Christmas series is the perfect treat for holiday mornings, brought to you by Jess. You know her as the author of our biweekly Perfect Bite column – but if you haven’t read her darling food blog Forgiving Martha, head on over to peruse her collection of mouthwatering recipes and beautiful photography. I know from firsthand tasting: the girl can cook! Take it away, Jess…


Black Friday is upon us, my friends, and today’s breakfast treat will start your marathon shopping day just right! After an amazing Thanksgiving Day, I’m ready to start infusing my baking with a major dose of holiday cheer…

The Starbucks version doesn’t hold a candle to these warm, fresh-from-the-oven scones. Besides being a lovely accompaniment to morning coffee, these scones are quick & simple to throw together.  The cranberries add a touch of sweetness to the perfectly flaky dough – pile them into a basket as an amazing “good morning” for overnight guests.

For a more decadent treat, sub the cranberries for dark chocolate chips.  Or just add them both.

Cranberry Scones


2 cups all-purpose flour, plus more for work surface

5 tablespoons sugar, plus 1 tablespoon for topping

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

6 tablespoons chilled unsalted butter, cut into small pieces

2/3 cup (plus 1 tablespoon) half-and-half

1/2 cup halved cranberries, drained on paper towels (or dried dried cranberries)


  1. Preheat oven to 425 degrees.  Line a baking sheet with parchment paper; Set aside.
  2. Whisk together flour, 5 tablespoons sugar, baking powder, spices and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half or until just moistened. Gently fold in cranberries.
  3. On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar.
  4. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

*Adapted from Martha

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Jess Simpson