Cranberry Scones

16
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


"mmm Soo delicious warm out of the oven, slathered with butter !!! I keep cranberries frozen so that i can make these treats. They make a nice Christmas gift for friends and neighbours, but are wonderful all year round."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (54.8 g)
  • Calories 186.5
  • Total Fat - 8.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 15 mg
  • Sodium - 121.4 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 2.9 g
  • Sugars - 14.6 g
  • Protein - 9.3 g
  • Calcium - 169.9 mg
  • Iron - 1.5 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees

Step 2

Beat buttermilk and egg in small bowl and set aside

Step 3

In a large bowl, measure flour, baking powder, baking soda and salt.

Step 4

Cut in butter until mixture resembles small peas. (I keep butter in the freezer to use for biscuits and scones, cut the amount required and grate it.)

Step 5

Mix in cranberries, sugar and orange rind

Step 6

Add buttermilk mixture and stir until soft dough forms

Step 7

Using your hands, form dough into a large ball and place on floured surface

Step 8

Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.

Step 9

Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.

Step 10

Bake scones for 15-20 minutes

Step 11

While still warm, brush with butter and sprinkle with icing sugar

Tips & Variations


No special items needed.

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