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Cranberry Cornbread Scones

Cranberry Cornbread Scones

Cranberry Cornbread Scones


  • Delicious recipe Prep time: 15 minutes
  • Delicious recipe Cook time: 18 minutes
  • Delicious recipe Servings: 10 scones
  • Delicious recipe Specialty: V, K
Nutritional Information
Cranberry Cornbread Scones


10 scones

2 cups all-purpose flour

1/2 cup cornmeal

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup butter

2/3 cup milk

3/4 cup Ocean Spray® Craisins® Original Dried Cranberries


Preheat oven to 400º F. Grease a large cookie sheet.

Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add milk and stir with fork just until a sticky dough forms. Gently stir dried cranberries into dough.

Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a ½-inch thick circle. Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet.

Bake 14 to 18 minutes or until golden brown. Serve warm or at room temperature. Makes 10 scones.

Per Serving: Cal. 233.4 (12% DV), Fat Cal. 61, Pro. 3.8 g (8% DV), Carb. 39.4 g (13% DV), Fat 6.8 g (10% DV), Chol. 17.6 mg (6% DV), Sod. 313.5 mg (13% DV), Vit. A 46.8 RE (5% DV), Vit C 0.03 mg (0% DV), Vit. E 0.2 mg (1% DV), Calcium 106.2 mg (11% DV), Iron 1.6 mg (9% DV), Folate 62.9 Ug (16% DV), Zinc 0.3 mg (2% DV), Pot. 68.2 mg (2% DV), Dietary Exchange: 0.5 Fruit , 2.0 Starch , 0 Meat , 1.5 Fat


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Milk instead of Buttermilk

June from Latham, NY 08/21/2015 at 04:14 PM

I was pleased to see that buttermilk wasn't added nor heavy cream; like the milk idea much better and I can see this will be a definite must for weekend breakfast. I will add nuts, and blueberries too. Thanks for this one.

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06/16/2011 at 09:25 AM

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06/16/2011 at 09:25 AM

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06/16/2011 at 09:25 AM

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