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Cranberries are often typecast as a sauce for turkey or an overly sweetened juice, but they actually have a lot to offer! Cranberries are high in vitamins C, A, and K, and contain antioxidants. Historically, cranberries have been used to treat bladder and kidney issues, stomach complaints, blood disorders, and even scurvy. Now, we’re not saying these cranberry scones will cure your scurvy, but cranberries are also super delicious, so chances are you won’t regret making them either way. Especially if you serve them with clotted cream – here’s how to make your own!

Cranberry Scones


4 cups of all-purpose organic flour (I like Anita’s from Spud)
2/3 cup sugar (I like organic cane sugar)
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup unsalted butter
1/2 cup organic sour cream
2 large eggs
2 tbsp fresh grated lemon
1/2 cup of fresh cranberries


1. Put the butter in the freezer an hour before prepping scones
2. Pre-heat the oven to 400 degrees F
3. Mix dry ingredients together in a bowl
4. Grate the frozen butter with a cheese grater
5. Mix the butter with the dry ingredients with your hands until it’s well mixed and resembles a coarse meal, add the grated lemon
6. In a separate bowl, mix the sour cream and eggs
7. In a mixer on a dough setting, or with a fork stir the sour cream and eggs into the flour mix until it forms a dough (may be sticky)
8. Place dough on a floured surface and rub flour on a rolling pin, roll the dough until it is 3/4 inch thick
9. Use a cookie cutter to cut out scones, and reform dough and cut until it is all used
10. Gently dimple the tops of the scones with your finger and place a fresh cranberry in the dimples
11. Cook for 15-17 minutes and let cool for 5



SPUD has been delivering local and organic groceries in Vancouver and the lower mainland for the past 20 years, and now services Vancouver Island, Calgary, and Edmonton as well!

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