Cranberry Buttermilk Scones

Recipe by Loraine Meyer, Bend, Oregon; Taste of Home's Quick Cooking, November/December 2001, Vol. 4, No. 6

Description: "Loraine bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says."

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Ingredients:
3 cups all-purpose flour
1/3 cup sugar
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter -- or margarine
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange peel
1 tablespoon milk
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. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel. Turn onto a floured surface; divide dough in half. Shape each portion into a ball and pat into a 6-in. circle.

Cut each circle into six wedges. Place on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown.

Serving Size : 12


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