37 Soft Cranberry Spelt Scones That Melt Blissfully

There’s nothing quite like the smell of warm cranberry spelt scones fresh from the oven on a lazy weekend morning. I’ve been baking these wholesome treats for years – ever since my neighbor Margaret shared her secret spelt flour trick during one of our weekly tea sessions. “Spelt makes everything better,” she’d say with a wink as she passed me a still-warm scone dripping with clotted cream.

These cranberry spelt scones became my go-to for impromptu brunches and cozy winter mornings. The nutty spelt flour gives them this incredible depth of flavor that regular all-purpose just can’t match, while the tart cranberries provide little bursts of brightness in every bite. What I love most is how forgiving spelt flour is – even when I’m half-awake at 7am, these scones turn out perfectly tender every time.

After countless batches (and many happy taste-testers), I’ve perfected my version of Margaret’s original recipe. These scones strike that magical balance between wholesome and indulgent – hearty enough to feel good about eating, but rich enough to satisfy those pastry cravings. Whether you’re new to spelt flour or a longtime fan, I promise these cranberry spelt scones will become your new breakfast favorite too.

Why You’ll Love These Cranberry Spelt Scones

Let me tell you why these scones have become my absolute obsession – and why they’ll steal your heart too! First off, spelt flour is the real MVP here. It gives these scones this incredible nutty, almost buttery flavor that regular flour just can’t compete with. Plus, it’s packed with nutrients, so you can feel good about indulging.

The cranberries? Oh, they’re little pockets of joy! Tart, sweet, and bursting with flavor in every bite. They balance the richness perfectly. And here’s the best part – these scones come together in no time. Seriously, from bowl to oven in about 15 minutes flat. Perfect for those mornings when you wake up craving something homemade but don’t want to spend hours in the kitchen.

Whether you’re hosting brunch, need a quick breakfast on the go, or just want something delicious with your afternoon tea, these scones deliver every single time. Trust me, once you try them, you’ll understand why I make a batch nearly every weekend!

Ingredients for Cranberry Spelt Scones

Gather these simple ingredients – I promise you probably have most of them already! The key is using cold butter (I pop mine in the freezer for 10 minutes before starting) and fresh spelt flour for the best texture:

• 2 cups spelt flour (I like Bob’s Red Mill)
• 1/4 cup sugar (regular white works great)
• 1 tbsp baking powder (yes, a full tablespoon!)
• 1/2 tsp salt (I use fine sea salt)
• 1/2 cup cold butter, cubed (the colder the better)
• 1/2 cup dried cranberries (or fresh if you prefer tartness)
• 1/2 cup milk (any kind works – I use whole)
• 1 large egg
• 1 tsp vanilla extract (the good stuff makes a difference)

That’s it! Simple pantry staples that transform into something magical. Now let’s get mixing!

How to Make Cranberry Spelt Scones

Alright, let’s get baking! These cranberry spelt scones come together so easily – just follow these simple steps and you’ll have golden, tender scones in no time. I like to prep everything before I start – nothing worse than realizing you forgot to preheat the oven when your hands are covered in dough!

Step 1: Mix Dry Ingredients

Grab your favorite big mixing bowl (I use my trusty 3-quart ceramic one) and whisk together the spelt flour, sugar, baking powder, and salt. Don’t skip the whisking – it makes sure everything’s evenly distributed so your scones bake up perfectly. The smell of the nutty spelt flour alone will have you drooling already!

Step 2: Cut in Butter

Now for the fun part! Drop in those cold butter cubes and start working them into the flour mixture. I use my fingers (clean hands, of course!) to rub the butter into the flour until it looks like coarse breadcrumbs with some pea-sized butter bits still visible. This is what gives scones their amazing flaky texture – those little butter pockets create steam as they bake. If your hands get too warm, pop the bowl in the fridge for 5 minutes to chill.

Step 3: Fold in Cranberries

Time for the star ingredient! Gently toss in those beautiful ruby-red cranberries. I like to give them a rough chop if they’re large – about quarter-size pieces – so they distribute evenly. Use a light hand here – just a few folds to mix them in without crushing them. The contrast between the dark cranberries and pale spelt flour is so pretty already!

Step 4: Combine Wet and Dry Ingredients

In a small bowl, whisk together the milk, egg, and vanilla until smooth. Make a well in your dry ingredients and pour this in. Here’s the critical part – mix JUST until the dough comes together! Overmixing makes tough scones, and we want tender, flaky perfection. A few dry spots are fine – they’ll incorporate when you knead lightly.

Step 5: Shape and Bake

Turn your dough onto a lightly floured surface and knead 2-3 times to bring it together. Pat into a 1-inch thick circle (no rolling pin needed!) and cut into 8 wedges. Transfer to a parchment-lined baking sheet – this prevents sticking and makes cleanup a breeze. Bake at 400°F for 15-18 minutes until golden brown on top and bottom. They’ll smell amazing when they’re done – like a cozy bakery! Let cool just enough so you don’t burn your mouth, then dig in while they’re still slightly warm.

Tips for Perfect Cranberry Spelt Scones

After making more batches of these scones than I can count, I’ve picked up some foolproof tricks! First – keep everything cold. I even chill my mixing bowl and pastry cutter in the freezer for 10 minutes before starting. Cold ingredients = flaky layers. And don’t skip resting the shaped scones in the fridge for 15 minutes before baking – it helps them hold their shape beautifully.

My biggest tip? Less is more with mixing. The second the dough comes together, STOP! Overworked dough makes tough scones. A few floury streaks are totally fine. When adding cranberries, fresh ones give a wonderful tartness – just chop them roughly so they don’t bleed too much color into the dough.

For extra golden tops, brush the scones with a little milk or cream before baking. And here’s my secret – bake them on the top rack for the last 2 minutes to get that perfect crisp exterior while keeping the centers tender. You’ll be a scone master in no time!

Variations for Cranberry Spelt Scones

Oh, the possibilities with these scones! Once you’ve mastered the basic recipe (which is perfect as-is, don’t get me wrong), try these fun twists. A tablespoon of orange zest mixed into the dry ingredients adds this bright, citrusy note that plays so nicely with the cranberries. For extra crunch, fold in 1/4 cup chopped walnuts or pecans – just toast them lightly first for maximum flavor.

Need dairy-free? No problem! I’ve made these with almond milk and coconut oil instead of butter (chill the coconut oil first) with fantastic results. Blueberries or chopped apples work beautifully if you’re out of cranberries. Really, once you understand the basic formula, you can get creative – that’s the joy of baking!

Serving and Storing Cranberry Spelt Scones

Nothing beats biting into a warm cranberry spelt scone fresh from the oven – the way the butter melts into the crumb is pure magic! I love serving mine with a dollop of clotted cream and homemade orange marmalade – the citrus plays so nicely with the tart cranberries. For breakfast, I’ll split one horizontally and toast it lightly, then slather with almond butter. Tea time? Absolutely! These pair beautifully with Earl Grey or a spicy chai.

Storage is a breeze – just let them cool completely, then pop them in an airtight container at room temperature. They’ll stay fresh for about 3 days (if they last that long!). Want to keep them longer? Freeze the baked scones for up to a month – a quick 10-second zap in the microwave brings them right back to life. Pro tip: Store with a slice of bread to maintain moisture – it works like a charm!

Cranberry Spelt Scones Nutritional Information

Let’s talk about what’s actually in these delicious scones – because I know some of you (like me!) like to keep an eye on these things. Each of these cranberry spelt scones comes in at about 220 calories, making them a pretty reasonable treat. They’ve got 11g of fat (that’s the good butter working its magic!) and 3g of fiber from that wholesome spelt flour.

Now, full disclosure – these numbers can vary a bit depending on your exact ingredients. I’ve found different brands of spelt flour can have slightly different nutritional profiles, and if you use fresh cranberries instead of dried, you’ll get a tiny bit less sugar. But overall, these scones pack a nice nutritional punch compared to regular white flour versions – more protein, more nutrients, and that wonderful nutty flavor that makes them so special!

FAQs About Cranberry Spelt Scones

Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries give these scones a wonderful tartness. Just chop them roughly (about quarter-size pieces) and toss them in frozen – no need to thaw. They’ll release lovely juices as they bake. You might want to add an extra tablespoon of sugar if you prefer sweeter scones.

Is spelt flour gluten-free?
Here’s the thing – spelt does contain gluten, but it’s often easier to digest than modern wheat. The gluten structure is different, which is why spelt scones have that perfect tender-crumb texture. If you need fully gluten-free, try a 1:1 gluten-free flour blend instead.

Why are my scones tough?
Oh honey, you probably overmixed the dough! The key is to handle it as little as possible – just until the ingredients come together. Those few floury streaks? They’re your friends! Also make sure your butter is ice-cold for maximum flakiness.

Can I freeze the dough?
You bet! Shape the scones and freeze them on a baking sheet before transferring to a bag. Bake straight from frozen, adding 2-3 extra minutes. Perfect for fresh scones anytime!

Enjoy Your Cranberry Spelt Scones

Now comes the best part – eating these gorgeous golden scones! I can’t wait for you to experience that first bite – the way the crisp exterior gives way to the tender, buttery interior with those little bursts of tart cranberry. Pure bliss! There’s nothing like tearing open a warm scone and watching the steam rise as the cranberries glisten.

I’d love to hear how your baking adventure goes! Did you add any fun twists? Maybe some orange zest or toasted walnuts? Snap a photo of your scones – I want to see those beautiful golden tops and ruby-red cranberry specks. Tag me if you share on social media (#CranberrySpeltScones) so I can cheer you on!

These scones have brought so much joy to my kitchen over the years – from lazy Sunday mornings to impromptu tea parties with friends. I hope they become a cherished part of your baking repertoire too. Now go enjoy your scones while they’re still warm (with extra butter, obviously!), and happy baking!

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