Cranberry-Orange Buttermilk Scones
photo by Maito
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 3 cups all-purpose flour
- 1⁄3 cup sugar
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup cold butter or 3/4 cup margarine
- 1 cup buttermilk
- 1 cup dried cranberries
- 1 teaspoon grated orange peel
- 1 tablespoon milk
- 2 tablespoons sugar
- 1⁄4 teaspoon ground cinnamon
directions
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
- Cut in butter till crumbly.
- Stir in buttermilk gently until just combined.
- Fold in cranberries and orange peel.
- Turn onto a floured surface and divide into two balls.
- Pat each ball into a six inch circle and place on a lightly greased baking sheet.
- Cut each into six wedges, leaving them together on the pan.
- Brush with milk, then sprinkle on the sugar combined with the cinnamon.
- Bake in a 400 degree oven for 15-20 minutes or until golden brown.
- You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.
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Reviews
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This recipe is Great. Made them for my church supper and they eat them up. Also tried with 1 cup coconut in place of canberries and orange. put coconut on top. and a little powered suger glaze. I used my mellon baller and they cooked up Great in about 15 min. Going to have a English Tea and will make these again. Gonna try Lemon and poppy seed. Got to try this user friendly recipe. Enjoy!
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These scones were simply fantastic! They completely exceeded my expectations for flavor and texture. Take the author's advice and get the orange-flavored dried cranberries from Trader Joe's - it adds an extra bit of delicious orangey flavor. I followed the recipe exactly and baked for 16 minutes. Perfect!
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Yummy scones! I used Smart Balance for the butter, and only 1/2 cup of it. I knew it would work well since I have used even less in other scone recipes. I kneaded this about 6 times for it come together before moving it to the baking sheet. I also separated my wedges just slightly, so it would make it easier to pull them apart later (they do rise back into each other). I really liked the flavor, and the crunch of the glaze.
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RECIPE SUBMITTED BY
I'm a stay at home mom of a 5 year old boy, a 3 year old girl and an almost year old sweet baby girl. I love to cook (it's what I do for fun as well as out of necessity) and to entertain--and am finally learning to enjoy doing the dishes afterward. :) My husband loves to try new foods and likes lots of flavor, so it makes cooking really fun! We also have recently been studying a lot on health and nutrition and have been enjoying experimenting with new recipes that have a lot more whole food ingredients. I am learning why I always liked home-cooked food better than packaged and prepared stuff. :) I love my family and enjoy feeding them well!
I mainly post recipes for my own convenience (nutritional facts, to get them off the little scrap of paper and where I can find them...) but if anyone else can use or enjoy them, go right ahead! Maybe someday I will get all of mine on here, but for now, I love looking at all of everyone else's recipes and have gotten some great "keepers" for our family.
Please note that cooking times on any of my recipes are just guesses as I rarely have the opportunity to cook an entire dish or meal without interruption. :) I usually start dinner around 3:30 or 4 while the kids are napping, then pick up again around 5:30 or 5:45 and still get interrupted several times! :)
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