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Dried Cranberry Scones - pigoutyvr

Black Sesame & Cranberry Scone

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Prep Time 30 mins
Cook Time 16 mins
Fridge Time 20 mins
Total Time 1 hr 6 mins
Course Snack
Servings 6 pieces (of one flavor)


  • 45 g unsalted butter cold
  • 150 g all-purpose flour
  • 20 g sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg beaten
  • 49 g milk or any milk alternative

Cranberry Scone

  • 30 g dried cranberries diced

Black Sesame Scone

  • 25 g black sesame powder


  • In one bowl, combine all-purpose flour, sugar, salt, and baking powder.
  • Cut the unsalted butter into small cubes. Add into the dry ingredients. Use a pastry blender to cut in the butter. This process allows distributing the butter evenly onto the dry ingredients. If you don’t have a pastry blender, your hands or a fork will do the work too. You will end up with a bowl of powdery mixture.
  • Add in diced dried cranberries OR black sesame powder. Mix until combine.
  • In a small bowl, use 33g of the egg and combine with milk or any milk alternatives. Set the leftover egg aside.
  • Add the egg mixture into the flour mixture. Mix until a soft dough is formed.
  • Place the dough on a lightly floured surface. Cut the dough in half, stack them, and press it down. Repeat this process about 3-4 times. Check out the tutorial video at the bottom of the page.
  • Wrap the dough with plastic wrap and put it in the fridge for about 20 minutes.
  • Preheat the oven to 200 °C or 392 °F.
  • Flatten the dough to about 1 to 2 cm thick. Use a round cookie cutter to cut the dough.
  • Line the baking sheet with parchment paper. Place the scones on it.
  • Lightly brush egg on top of the scones. You can just use the leftover egg.
  • Bake for 10 minutes. Then lower the heat to 180 °C or 356 °F and bake for another 6 minutes.
  • Place them on cooling tray. Ready to serve them.
Keyword Black Sesame, Cranberry
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