Cranberry-Blueberry Scones



I am always on the lookout for a great quick bread, something with fairly common ingredients, not hard to put together, but tastes great. With the cranberries, it also gives not only a sweet tang, but a festive look for the holidays.

I tinkered with this recipe, it having come originally from a paperback cookbook, for example using sour cream instead of heavily sweetened commercial yogurt. It really improved the texture, as sour cream always seems to do, and the sweetened cranberries give you plenty of sweetness.  The standard 14% fat sour cream works well in baking, and is recommended. Ok, yes, it is slightly decadent too. I also used the blueberry flavoured dried cranberries, being all what was on hand at the time, but it turned out delicious.You can use them interchangeably most of the time. These are actually sweeter than the plain cranberries. One other noteworthy addition to this recipe is the use of homemade Plum Butter or Plum Puree, which adds further richness and moistness.Yum!

Cranberry-Blueberry Scones


• 2 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 tbsp. baking powder
• 1 tso. baking soda
• 3/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 cup plum puree or store bought equivalent, see recipe below
• 2 tbsp butter, cold
• 1 cup or 8 oz sour cream
• 1 tbsp. granulated sugar for dusting
• 1/3 cup blueberries
• 1/3 cup cranberries


1. Pre-heat oven to 400 degrees Fahrenheit

11/28/2018 9:24:45 PM

The ingredients do not list cranberries. How much should be used?

11/28/2018 2:57:31 PM

The ingredients do not list cranberries. How much should be used?

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