Ginger Pecan Cranberry Scones are a festive, cozy bake filled with fresh cranberries, toasted pecans, and bits of crystallized ginger. Finished with cinnamon sugar and an optional glaze, they're especially lovely with a warm cup of tea throughout the holiday season.

Fresh cranberry scones with pecans and crystallized ginger

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I love these scones from the first cool days of fall through Thanksgiving, Christmas, and well into winter. They're easy enough for an afternoon treat but festive enough for holiday breakfasts, brunches, and teatime.

They also make a thoughtful homemade gift and freeze beautifully, which makes them especially handy during a busy season. If I'm baking a batch for the holidays, making an extra one for the freezer is never a bad idea.

And for an afternoon pause, they're particularly delicious with a favorite blend of Christmas tea.

Why You'll Love These Cranberry Scones

These holiday scones are tender, lightly sweet, and filled with contrasting flavors and textures: tart cranberries, crunchy pecans, warm ginger, and a cinnamon-sugar topping.

They're also easy to adapt. Leave out the nuts, adjust the ginger to taste, or use dried cranberries when fresh aren't available.

Key Ingredients for Cranberry Scones

Here's what you need to make these festive cranberry scones:

All-purpose flour
Granulated sugar
Baking powder plus salt
Chilled butter
Pecans
Fresh cranberries
Crystallized ginger
Large egg
Milk
Vanilla extract
Cinnamon sugar
Powdered sugar

Ingredient Notes

Crystallized Ginger: I love the little bursts of warm, sweet ginger in these scones. If ginger isn't your favorite, simply leave it out. And if you enjoy this flavor combination, try my Ginger Pear Scones with fresh pear, crystallized ginger, and cinnamon.

Pecans: They add wonderful texture but are optional. You can substitute another favorite nut or omit them entirely.

Cranberries: Fresh cranberries give these scones their bright, tart flavor. Dried cranberries also work well; use ½ cup and stir them into the flour mixture with the pecans and ginger.

How to Make Cranberry Scones

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 1: Make the Scone Dough

Combine the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the chilled, cubed butter until the mixture is crumbly, with some small pieces of butter remaining.

Stir in the pecans, cranberries, and crystallized ginger.

In a separate bowl, whisk together the egg, ½ cup cream or milk, and vanilla. Add the wet ingredients to the flour mixture and stir just until the dough comes together.

Step 2: Shape the Scones

Turn the dough onto a lightly floured surface. Gently bring it together, folding only as needed to form a cohesive dough. Avoid overworking it, which helps keep the baked scones tender.

Pat the dough into an 8-inch circle and cut into wedges. Transfer the scones to the prepared baking sheet.

Step 3: Bake

Brush the tops with 1 tablespoon cream or milk and sprinkle with cinnamon sugar.

Bake for 20 to 25 minutes, or until the scones are lightly golden. Transfer to a wire rack to cool. Drizzle with glaze, if desired.

Make Ahead and Freezing

These cranberry scones are a convenient make-ahead holiday bake. Once completely cooled, store them in an airtight container or freeze for later. If you plan to glaze them, I prefer to add the glaze after thawing.

Warm them briefly before serving if you love that just-baked texture.

More Cranberry Recipes to Try

See more Scones →

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