Cranberry Scones
Recipe: #582
October 15, 2011
Categories: Breads, Breakfast, Snacks, Cranberry, British, Pacific Northwest, Pacific Rim, Baby Shower, Brunch, Christmas Fathers Day, Mothers Day, Oven Bake, Quick Breads, Scones, 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."
Original is 16 servings
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If using frozen cranberries, make sure to thaw them before adding to the mixture.
- If using fresh oranges, make sure to zest the rind before adding to the mixture.
- Substitute almond milk for the buttermilk/yogurt: Almond milk is a great dairy-free alternative to buttermilk or yogurt, making this recipe suitable for those with dairy allergies or sensitivities. It also provides a subtle nutty flavor that complements the cranberries.
- Substitute coconut oil for the butter: Coconut oil is a healthier alternative to butter, as it is cholesterol free and high in healthy fats. It also has a mild coconut flavor that pairs nicely with the cranberries.
Lemon Poppyseed Scones Replace the orange rind with 1 tablespoon of lemon zest and add 1 tablespoon of poppyseeds to the dry ingredients. Replace the cranberries with 1/2 cup of raisins.
Cinnamon Honey Butter: Spread this delicious butter on the warm scones for a perfect combination of sweet and savory. The honey and cinnamon will bring out the flavor of the cranberries and make for a delicious treat.
Lemon Curd: Lemon curd is a classic accompaniment to scones and its tangy sweetness pairs perfectly with the cranberries and cinnamon honey butter. It's a great way to add a bit of zest to the dish and complete the flavor profile.
FAQ
Q: How long should I bake the scones?
A: The scones should be baked for 15-20 minutes at 375 degrees.
Q: What type of flour should I use for scones?
A: Use all-purpose flour for baking scones. Whole wheat flour can also be used if desired.
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Fun facts:
The cranberry scone is a classic British pastry, and the recipe dates back to the 16th century.
Cranberry scones are a favorite of Queen Elizabeth II, who is known to enjoy them with her afternoon tea.