Ambrosia Creme Cranberry Scones

The American or large-fruited cranberry, an ingredient in these delicious cranberry scones, is indigenous to the North American continent. It can be found along the northern portion of the United States from Maine to Wisconsin, and along the Appalachians to North Carolina.

Early settlers wouldn’t have survived that first harsh winter without the kind assistance of those who were indigenous to the area. Cranberries were introduced as part of a sustaining diet along with corn and other crops that are now a traditional part of autumnal feasts of Thanksgiving all over North America.

To me, this recipe is a perfect melding of both cultures, as it includes traditional offerings from both sides of my heritage. Cranberries as offered by indigenous Americans and scones as offered by the British settlers. Make this recipe a part of your traditions and enjoy!

Ambrosia Creme Cranberry Scones


  • 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, lengthwise. 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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