Cranberry Orange Scones
- Ready In:
- 32mins
- Ingredients:
- 9
- Yields:
-
8 wedges
- Serves:
- 8
ingredients
- 354.88 ml all-purpose flour
- 177.44 ml quick-cooking oats
- 9.85 ml baking powder
- 2.46 ml salt
- 73.94 ml turbinado sugar
- 88.74 ml unsalted butter, cut into small cubes and chilled
- 118.29 ml dried cranberries
- 9.85 ml orange zest
- 118.29 ml buttermilk, plus more for brushing
directions
- Preheat the oven to 425° and line a baking sheet with parchment paper.
- In a bowl, whisk the flour, oats, baking powder, salt and 3 tablespoons of the sugar.
- Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
- Mix in the cranberries and orange zest.
- Stir in the 1/2 cup of buttermilk until a stiff dough forms; knead until it just comes together.
- On a floured surface, pat the dough into a 3/4-inch-thick round and cut into 8 wedges.
- Brush with buttermilk.
- Sprinkle the remaining sugar on top.
- Transfer to the baking sheet and bake in the center of the oven for 17 minutes, until lightly browned.
- Transfer the scones to a rack and let cool slightly. Serve warm or at room temperature.
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