Cranberry Buttermilk Scones
At a Glance
- Prep
- 30 minutes
- Cook
- 15 minutes
- Servings
- 8 scones
Categories
- Breakfast
- British
- Easy
Dietary
- Nut-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Eggs
- Wheat.
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Melt in your mouth scones with the perfect balance of sweet and tart. Serve with lots of butter!
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Ingredients
- 3/4 cup buttermilk or 3/4 cup plain yogurt
- 1 egg
- 2 3/4 cups of flour
- 4 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of butter
- 1 cup coarsely chopped cranberries (fresh or frozen)
- 1/2 cup sugar
- zest of 1 orange
- 1 tablespoon of butter, melted
- 1/4 cup icing sugar
Instructions
Preheat oven to 375 degrees.
Beat buttermilk and egg in small bowl and set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt.
Cut in butter until mixture resembles small peas.
Mix in cranberries, sugar and orange zest.
Add buttermilk mixture and stir until soft dough forms.
Using your hands, form dough into a large ball and place on floured surface.
Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet
Cut each circle into 8 wedges (for larger parties) or 4 wedges if you prefer larger scones.
Bake for 15-20 minutes.
While still warm, brush with melted butter and sprinkle with icing sugar.
