{.cranberry scone pillows.}

by devourslowly

I am a bit silly for cranberries and craisins (cranberry-raisins, get it?).  It is hard to source fresh cranberries in Auckland though.  Thankfully our local Nosh stocks Sujon frozen cranberries.  Sojun cranberries (in fact, all Sojun frozen berries) are flavoursome and individually frozen making cooking the berries a tidy job.  I can go on and on about the benefits of cranberries, how they are full of antioxidants, versatile and super yummy.  Cranberries also provides a nice twist to the traditional breakfast berry scone.  The dough freezes terribly well making these scones a great breakfast solution for busy mornings!  Recipe below:


2½ cup high grade flour

70g cold butter cut into cubes

1½ cup full of frozen (or fresh if you are so lucky) cranberries – roughly chopped

1 tbs baking powder

1 pinch of sea salt

½ cup cane sugar

1 cup heavy cream

1 egg

1 egg yolk


  1. Preheat oven to 200°C and line a baking tray with baking mat or parchment paper.
  2. If you are wanting to freeze some scones for another day then line your freezer tray with parchment paper too.
  3. Mix cranberries with 2 tbs sugar and set aside.  *This step is terribly important if you don’t want the cranberries to discolour into a moldy looking grey in the oven.
  4. In a mixer crumb cold butter cubes with flour, salt and baking powder.
  5. Remove the mixer bowl from the mixer and stir in the cranberry mixture.
  6. In a separate bowl mix together the cream, egg and egg yolk.
  7. Pour the wet ingredient into the mixing bowl and gently fold the mixture until a soft dough is formed.
  8. Turn the dough onto a flat surface, try not to knead the dough any more than you have to.  The dough should be quite wet.  Resist adding more flour.
  9. Shape the dough into a long log and cut into little rectangular chunks (pillows).
  10. Place the scones onto the freezer tray to be frozen.
  11. For the scones to be baked place onto baking tray and bake for 15-20 minutes until golden brown.  Serve with your choice of morning drink.
  12. For the scones in the freezer – you can tidy up the shapes about 40 minutes into the freezing process.  The doughs should be more manageable.  Otherwise leave the scone doughs in the freezer for 4 hours or over night and then place in storage bag.

Pillow shaped scones are not as common as the traditional round shaped scones.  I prefer them infinitely though.  The reason for this is because you do not end up with cut offs from scone/cookie cutters.  Once you knead the cut offs together the consistency of the scone becomes more dense.  Pillows ensure that the whole batch of scones remain light and fluffy.  Yum!