Recipe by Katzen
I found this recipe on an Ontario Fruit Farmer's website, and couldn't wait to try them, scone fiend that I am...!
Top Review by COOKGIRl
~Tasty Dish~ and I enjoyed baking these scones this morning. The directions are clear and the scones are easy to make. I was out of buttermilk and added a small shot of white vinegar to heavy cream for 10 minutes. After 10 minutes I had a thick creme fraiche-like consistency. Used unbleached flour, butter and for the topping: turbinado aka raw sugar. Fresh, Oregon-grown organic cranberries replaced dried cranberries and I coarsely chopped roughly the same size as dried. I added a little less milk to compensate for moisture but as it turned out it wasn't necessary and added the indicated amount. Thank you. Reviewed for Veg Tag January 2011 for our VIP.
- 2 cups all-purpose flour
- 1⁄4 teaspoon baking soda
- 1 tablespoon baking powder
- 1⁄3 cup sugar
- 2 tablespoons margarine
- 1⁄3 cup dried cranberries
- 1 tablespoon vanilla extract
- 1 cup buttermilk, nonfat
- cooking spray
- 3 tablespoons walnuts, chopped
- 1 1⁄2 teaspoons sugar
Directions See How It's Made
- Pre-heat oven to 400°F Coat baking sheets with cooking spray.
- Combine flour, baking powder, baking soda, and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Stir in cranberries.
- Add buttermilk and vanilla, stirring with a fork until dry ingredients are moistened.
- Spoon 2 heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets coated with cooking spray. Sprinkle evenly with walnuts and 1 ½ teaspoons sugar.
- Bake at 400F for 15 to 17 minutes or until golden. Makes 12 scones.