Cranberry Scones With Cranberry Mango Chutney

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“These are the perfect Christmas scones. Serve hot with butter and jam or Cranberry Mango Chutney. The Cranberry Mango Chutney is deep red with chunky texture and makes a beautiful festive gift.”
1hr 25mins
12 Scones

Ingredients Nutrition


  1. FOR THE MANGO CHUTNEY: Combine all 14 ingredients in large pot or Dutch oven. Bring to a boil on medium. Reduce heat to medium low. Simmer, uncovered, for 50 to 60 minutes until thickened. Remove and discard lemon peel. Store in refrigerator for up to 4 weeks. Makes about 4 cups.
  2. FOR THE CRANBERRY SCONES: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
  3. Beat egg in small bowl until frothy. Add margarine and milk. Mix. Pour into well. Add cranberries. Stir until just moistened. Turn out onto well floured surface. Knead 8 to 10 times. Divide into 2 equal portions. Pat each into 6 inch circle. Arrange on greased baking sheet.
  4. TOPPING: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges. Bake in 425 oven for about 15 minutes until risen and lightly golden. Makes 12 scones.
  5. Company’s Coming Home for the Holidays.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a