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Buttery Cranberry Scones

 Buttery Cranberry Scones
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!
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.