My family absolutely loves tea parties and you can’t have a tea party without a delicious scone just like this Scone With Cranberry Filling!

Cranberry scones are one of my family’s favorite tea party recipes. With Purim right around the corner I thought I’d do a little play on a scone hamantaschen for one of our tea parties. If you want a more traditional hamantaschen to enjoy for Purim, check out my Cranberry Hamantaschen “Scone” With Lemon Curd Drizzle recipe. They are sweet and tart and very tasty!

I like making scones because they are delicious, but they are also quick and easy to make. Mix the dry ingredients first and then chop your butter and add it to the dry mixture with your fingers. You smoosh it all around so that the mixture becomes crumbly. You need the butter to be cold, straight from the fridge. You can even freeze the butter first and cut it grate it into your dry mixture.

The cranberry filling is also easy to make. Just mix your ingredients together and simmer, but make sure to stir frequently so that the mixture doesn’t burn!

You can choose to bake the scones on their own then add the sauce to the top after it’s done. But I wanted to make these scones more like hamantaschen so I made little divots in each triangle then scooped some filling into the divots.

They looked so cute going into the oven, but sadly the rise meant that they lost most of their definition. No problem, they still tasted delicious!

If you want, you can top with a lemon curd drizzle, yep!

Put together a little tea party and enjoy your Scone With Cranberry Filling during Purim or anytime of the year!

Scone With Cranberry Filling

Delicious scone with a sweet and tart cranberry filling.

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Prep Time 20

Cook Time 12

Course Breakfast

Cuisine British

Servings 16 scones

Ingredients

Filling

2 cups cranberries
1/2 cup sugar
1/2 cup water

Scone

3 cups flour
1/3 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter
3/4 cup cream
2 eggs
1/2 tsp vanilla extract

Instructions

Make the filling first because it will need to cool. Add cranberries, sugar and water in a saucepan, stir, and bring to a simmer over medium heat. Cook for about 10 minutes until most of the cranberries have popped. Stir frequently, especially towards the end as it will thicken a lot.
To make the scone dough, whisk the flour, sugar, baking powder and salt in a large bowl. Cut butter into mixture and mix with your fingers until the mixture is crumbly.
In a separate bowl, whisk cream, eggs, and vanilla then mix into dry mixture.
Form four balls and flatten them one at a time on a lightly floured surface. The dough disc should be about ½ inch thick. Cut the disc into four wedges by making a vertical cut then a horizontal cut.
Move each triangle wedge to a parchment lined baking sheet. Shape the wedges so that they are triangle shape (versus any rough edges from the disc flattening).
Using your thumbs in the center of each triangle, and your fingers on the edges, make little divots in each triangle.
Brush each triangle with cream.
Add a teaspoon (or more) of cranberry filling to each divot.
Sprinkle the triangles with sugar.
Bake in a preheated 425 degree oven for 12 minutes, until very lightly browned.
Put lemon curd in a pastry bag or in a ziplock and cut the tip. Drizzle lemon curd over each scone.