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Cranberry Buttermilk Scones

 Cranberry Buttermilk Scones
In Bend, Oregon, Loraine Meyer 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.
12 ServingsPrep/Total Time: 30 min.


  • 3 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar, divided
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter
  • 1 cup buttermilk
  • 1 cup dried cranberries
  • 1 teaspoon grated orange peel
  • 1 tablespoon milk
  • 1/4 teaspoon ground cinnamon


  • In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and
  • baking soda; cut in butter until mixture is crumbly. Stir in the
  • buttermilk just until combined. Fold in the cranberries and orange
  • peel.
  • Turn onto a floured surface; divide dough in half. Pat each half
  • into a 6-in. circle. Cut each circle into six wedges. Separate
  • wedges and place 1 in. apart 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. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.

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Cranberry Buttermilk Scones (continued)

Nutritional Facts: 1 serving (1 each) equals 283 calories, 12 g fat (7 g saturated fat), 32 mg cholesterol, 422 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.