Ambrosia Creme Cranberry Scones

These delicious treats are perfect for an afternoon tea on Valentine’s Day, Mother’s Day or any day.


  • 2 tbsp freshly squeezed or bottled lemon juice
  • 1 cup cream or half and half
  • 2 3/4 cups unbleached white flour
  • 1/2 cup sugar or sugar substitute
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter or margarine, chilled
  • 1 cup dried cranberries
  • 1/4 cup milk for brushing
  • Granulated sugar for sprinkling


  • Line 2 baking sheets with parchment paper or silicone liners
  • In a medium-size bowl, mix lemon juice into cream or half and half , then set aside
  • In a larger bowl, combine flour, sugar, baking powder, baking soda and salt
  • Cut butter or margarine into dry ingredients until mixture is crumbly
  • Stir cream and lemon juice mixture into dry ingredients until a soft dough forms
  • Turn out the dough onto a floured work surface
  • Gently fold in dried cranberries by folding and pressing the dough with the palms of your hands
  • Roll dough out into a rectangle shape
  • With a sharp, slightly wet knife, cut dough in half, length wise. Cut the two halves into smaller rectangles. Then cut each rectangle in half on the diagonal
  • Place triangles on baking sheets, at least one inch apart
  • Brush the top of each one with milk and a sprinkle of crystallized sugar for a beautiful finish
  • Bake for 15 – 20 minutes or until golden and they begin to puff up
  • Let scones cool before serving

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Published by Relijen

I’m a born and bred Southern California girl, who became an unexpected Manitoba girl when I went and fell in love with a Winnipegger. I invite you to join me on this journey of adjustment and adventure as I learn to adapt my passion for cooking, baking, gardening and interior design, to this very different culture and climate.

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