Taste of Home
Cranberry Buttermilk Scones
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 1 dozen.
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.
Ingredients
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3 cups all-purpose flour
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1/3 cup plus 2 tablespoons sugar, divided
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2-1/2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup cold butter
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1 cup buttermilk
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1 cup dried cranberries
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1 teaspoon grated orange zest
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1 tablespoon whole milk
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1/4 teaspoon ground cinnamon
Directions
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1.
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 zest.
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2.
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.
Nutrition Facts
1 each: 283 calories, 12g fat (7g saturated fat), 32mg cholesterol, 422mg sodium, 41g carbohydrate (16g sugars, 1g fiber), 4g protein.
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