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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (59g) Recipe makes 16 servings The following items or measurements are not included below: 1 oranges, rind of |
||
| Calories 179 | ||
| Calories from Fat 63 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.1g | 10% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 265mg | 11% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 9.0g | ||
| Protein 3.1g | 6% | |
Cranberry Scones
By: Derf
Oct 22, 2001
Delicious served warm with lots of butter. Please read Diana#2's review!! She has had a wonderful idea for Christmas gifts for friends. I am so delighted that she choose my Cranberry Scones to make gift bottles. Her instructions are great and the photo is wonderful. Thanks Diana !!
SERVES 16
Ingredients
- 3/4 cup buttermilk or plain yogurt
- 1 egg
- 2 3/4 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1 cup coarsely chopped cranberries (fresh or frozen)
- 1/2 cup sugar
- 1 orange, rind of
- 1 tablespoon butter, melted
- 1/4 cup icing sugar
Directions
1
Preheat oven to 375 degrees.2
Beat buttermilk and egg in small bowl and set aside.3
In a large bowl, measure flour, baking powder, baking soda and salt.4
Cut in butter until mixture resembles small peas.5
Mix in cranberries, sugar and orange rind.6
Add buttermilk mixture and stir until soft dough forms.7
Using your hands, form dough into a large ball and place on floured surface.8
Knead about 10 times Pat into two circles about 1 inch thick, place on ungreased cookie sheet.9
Score the tops of both circles to make 8 wedges on each, if making for a buffet, for regular scones, score each circle into 4 wedges.10
Bake scones for 15-20 minutes.11
While still warm, brush with butter and sprinkle with icing sugar.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Scones
- Course > Breakfast
- Course > Lunch/Snacks
- Main Ingredient > Fruit
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Non-Religious > New Years
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Novelty
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Mitra <3
On Jun 27, 2009
This recipe is great! I halved it, because the last scone recipe I tried turned out bad, but I wish I had made a full recipe. I wanted to use up some leftover blueberries I had, so I replaced the cranberries and orange rind with them. I also added some cinnamon. I think I might have had too much wet ingredients; however, they were still awesome! My scones were fluffy and scrumptious. I sprinkled them with confectioner's sugar after baking and I could not stop eating these! These taste best served warm/reheated with the sugar sprinkled on top. I can't wait to try this recipe with other add-ins, thanks for a keeper!
From: Layanette
On May 4, 2009
I combined this recipe with a cinnamon one. Ditched the cranberries and orange rind and added 4 1/2 tsp of cinnamon. They really are great. Not dry at all!
From: Karen
On Feb 20, 2002
I love this recipe. I had dried cherries on hand so I eliminated the orange rind and used the cherries. It was great. You could probably use any kind of dried fruit to change the pace of this classic.
From: Kelli Millard
On Oct 27, 2002
This is a wonderful recipe. The scones turn out so light and moist. I can see how it would be perfect for Christmas morning. I made them this morning for breakfast and the smell of the orange and cranberry made me think of Christmas.
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