December 10, 2022

1 tablespoon chopped fresh rosemary, divided
2 ⅓ cups (10 oz.) all-purpose flour
1 tablespoon baking powder
½ teaspoon table salt
¾ cup fresh cranberries, roughly chopped 
1 ½ cups heavy cream, plus more as needed and for baking


  • Place a rack in upper-middle of oven and heat to 425° F. Line a baking sheet with parchment.
  • In a small bowl, combine 1 teaspoon rosemary with the Wood's Maple Sprinkles; set aside.
  • In a large bowl, whisk flour, Wood's Maple Sugar, baking powder, and salt.
  • Add cranberries and remaining 2 teaspoons rosemary and mix gently with hands or a rubber spatula. Drizzle cream over dry ingredients and mix very gently until a cohesive dough forms and no streaks of dry flour remain (If dough is too dry to hold together, gently work in more cream 1 tablespoon at a time).
  • Transfer dough to a lightly floured surface and gently pat into a 7" circle, about 1" thick.
  • Brush with more cream, then sprinkle rosemary sprinkles over top.
  • Cut circle into eight wedges and transfer to prepared pan, spacing scones about 2" apart.
  • Bake until scones are golden brown, about 15 minutes.
  • Transfer to a wire rack and let cool 10 to 15 minutes before serving.


Bonus:  If you’d like to make the recipe ahead, freeze unbaked scones on a parchment-lined baking sheet until firm, about 1 hour, then transfer to an airtight container and freeze for up to 3 months. Bake at 425° F from frozen until golden brown, 18 to 20 minutes.