Buttery Cranberry Scones Recipe

5 5 5
Buttery Cranberry Scones Recipe
Buttery Cranberry Scones Recipe photo by Taste of Home
Publisher Photo

Buttery Cranberry Scones Recipe

Read Reviews
5 5 5
Publisher Photo
Package up the dry ingredients for these yummy scones, add a recipe card and some tea bags, and you have a charming, easy-budget gift sure to make anyone smile!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup buttermilk
  • 1/2 cup white baking chips
  • 1/2 cup dried cranberries

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a floured surface. Add chips and cranberries, kneading about 10 times.
Pat dough into a greased 9-in. springform pan. Cut into eight wedges, but do not separate.
Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Remove sides of pan; cut into wedges. Serve warm. Yield: 8 servings.
Originally published as Buttery Cranberry Scones in Country Woman December/January 2008, p31

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup buttermilk
  • 1/2 cup white baking chips
  • 1/2 cup dried cranberries
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a floured surface. Add chips and cranberries, kneading about 10 times.
  2. Pat dough into a greased 9-in. springform pan. Cut into eight wedges, but do not separate.
  3. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes. Remove sides of pan; cut into wedges. Serve warm. Yield: 8 servings.
Originally published as Buttery Cranberry Scones in Country Woman December/January 2008, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forButtery Cranberry Scones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
redmonc1 User ID: 3906907 161901
Reviewed Jul. 23, 2014

"Very good and easy. I just patted out a round circle and cut into 8 wedges and sprinkled them with sugar. Then baked on a cookie sheet."

MY REVIEW
mkaplanis User ID: 5394999 63191
Reviewed May. 7, 2011

"Great recipe! Easy to make and delicious. I tried it without the chocolate chips and loved it!"

MY REVIEW
eghaz User ID: 1751510 155182
Reviewed Jan. 23, 2011

"Great recipe! Good served with orange butter (1/2 cup softened butter + 2 TABS. orange marmalade)!"

MY REVIEW
Henningjr@gmail.com User ID: 3492314 108844
Reviewed Nov. 23, 2010

"Then this one came out in the magazine, it instantly became a holiday standard at our house. I have never had such a moist scone. Everyone loves it. So save time in the morning, I will mix the dry ingredients the night before. I do use our homemade plain yogurt as a substitute for the buttermilk."

MY REVIEW
cdbdga User ID: 3142440 76034
Reviewed Nov. 20, 2009

"This was an amazing recipe, my kids loved it too and if I hadn't made it for breakfast I would have added a lemon confectioner sugar glaze to top it off. Yummy!"

Loading Image