Cranberry Scones
Servings
Prep Time
Cook Time
Ready In
Recipe: #582
October 15, 2011
Categories: Breads, Breakfast, Comfort Food, Lunch, Snacks, Fruit, Cranberry, British, North American, Pacific Northwest, Pacific Rim, Make-Ahead, Baby Shower, Brunch, Christmas, Entertaining, Father's Day, Mother's Day, Oven Bake, Quick Breads more
"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."
Ingredients
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.