Recipe by Derf
Delicious served warm with lots of butter. Please read Diana#2's review!! She has had a wonderful idea for Christmas gifts for friends. I am so delighted that she choose my Cranberry Scones to make gift bottles. Her instructions are great and the photo is wonderful. Thanks Diana !!
Top Review by Diana 2
Absolutely amazing recipe. We ate part of one one day, and the next day it was still as fresh as the first. The other one I froze, and two weeks later....you'd have thought I'd just made it. By far the best scone recipe I've ever had. Hmmmm, I have some blueberries in the freezer too!!! Thanks for a terrific recipe. *UPDATE:* Dec 4/08 - Because I love these scones so much, I decided to share it with some friends in the form of a gift jar. First I mixed the flour, baking powder, baking soda, salt and sugar together. Then in a separate bowl mixed *dried* cranberries and the orange zest. I put half the fruit into the bottom of a 3 cup capacity glass preserving jar. Then added the dry mix. You will need to add this in batches, tapping down with the bottom of a glass to pack it tight. Then add the remaining dried cranberries and zest. Seal the jar and decorate. Don't forget to write the instructions out to attach to the jar.
- 3⁄4 cup buttermilk or 3⁄4 cup plain yogurt
- 1 egg
- 2 3⁄4 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 cup coarsely chopped cranberries (fresh or frozen)
- 1⁄2 cup sugar
- 1 orange, rind of
- 1 tablespoon butter, melted
- 1⁄4 cup icing sugar
Directions See How It's Made
- 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.
- 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.