October 15, 2011
"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."
- 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
Preheat oven to 375 degrees
Beat buttermilk and egg in small bowl and set aside
In a large bowl, measure flour, baking powder, baking soda and salt.
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.)
Mix in cranberries, sugar and orange rind
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.
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.
Bake scones for 15-20 minutes
While still warm, brush with butter and sprinkle with icing sugar
Tips & Variations
No special items needed.