Total Time
50mins
Prep 20 mins
Cook 30 mins

I love cranberries and I love scones. Serve these warm. From Cooking Light (November 2002).

Ingredients Nutrition

Directions

  1. Preheat oven to 375F°.
  2. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal (a food processor works well here, too).
  3. Add cranberries, tossing to coat.
  4. Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
  5. Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands.
  6. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray.
  7. Cut the dough into 10 wedges, cutting into but not completely through dough.
  8. Bake for 30 minutes or until golden.
  9. Sift powdered sugar over scones; serve warm.
Most Helpful

Really good! Made these for the kids' breakfast and they gobbled them up. I didn't bother slicing the cranberries, just threw frozen whole cranberries into the mix. Quick to fix and they don't taste lowfat. I'm a big fan of Cooking Light recipes and this will be a definite repeat at my house. Thanks for sharing the recipe!

LonghornMama November 23, 2011