Cheddar Cheese and Cranberry Scones
Prep Time
15 to 20 min
Cook Time
15 min
8 servings


1 3/4 cups (425 ml) all-purpose flour
1/4 cup (60 ml) sugar
4 tsp (20 ml) baking powder
5 tbsp (75 ml) butter (very very cold)
1/3 cup + 1 tbsp (75 ml + 15 ml) milk
1/3 cup (75 ml) sour cream (light)
1/3 cup (75 ml) dried cranberries
1/3 cup +1 tbsp (75 ml + 15 ml) Canadian Cheddar cheese, grated
1 (large) egg, lightly beaten
1 tbsp (15 ml) milk


  1. Pre-heat oven to 400 F (200 C). Line baking sheet with parchment paper.
  2. Sift together the flour, sugar, and baking powder into a mixing bowl. With a pastry cutter, cut the butter into the flour mixture until it looks like coarse bread crumbs.
  3. Whisk together the 1/3 cup milk, sour cream, 1/3 cup grated cheddar cheese and cranberries in a small bowl. Stir into the flour mixture with a fork just until the mixture is holding together nicely. You may need to use the additional 1 tbsp of milk if dough is too crumbly. (DO NOT OVER MIX)
  4. Transfer the dough to a lightly floured surface and shape into about a 9”x 9” square. Fold the dough over into thirds and to make the rectangle, pat down to cut into 8 equal portions. Place the scones onto the baking sheet.
  5. Mix the egg and milk together in a small bowl; brush the egg wash on top of each scone (you will have some left over) and sprinkle with remaining cheese.
  6. Place the baking sheet on the middle rack of the oven and bake for about 15 minutes or until gently browned. Remove to a cooling rack. Serve with your favorite preserves and a cold glass of milk.
  7. *Tip: measure out the butter and set into the freezer.