Cranberry Scones
A great treat for breakfast. Served with clotted cream and strawberry jam makes them perfect. Cranberry Scones, I know you will love them.
Ingredients
- 3 Cups All Purpose Flour (426g)
- 1/3 Cup Sugar (66g)
- 2 1/2 tsp Baking Powder
- 3/4 tsp Salt
- 1/2 tsp Baking Soda
- 3/4 Cup Unsalted Cold Butter ,Cubed
- 1 Cup Buttermilk (Full Fat)
- 1 Cup Dried Cranberries (I use dried sliced cranberries from Nuts.com)
- Zest of 1 Orange
- 2 Tbls Whole Milk for Brushing Top Of Scones
- 1 tsp Cinnamon
- 3 Tbls Sugar
Drizzle:
- 1 Cup Powdered Sugar
- 1/2 tsp Vanilla or Vanilla Bean Paste
- 12 Tbls Milk or More if Needed
Instructions
- Preheat oven to 400F
- Mix together 1 teaspoon cinnamon with 3 Tablespoons of sugar and set aside for topping.
- Mix together flour, sugar, baking powder, salt and baking soda.
- Cut in 3/4 cup cubed cold butter until mixture resembles course crumbs. Fold in cranberries and orange peel. Mix lightly.
- Stir in buttermilk until just combined.
- Turn the dough onto a floured surface. Don’t overwork. Divide the dough in quarters. Shape each portion into a ball and pat into a 4 inch circle. Cut circles into wedges(4 or 5 per circle) Place on a lightly greased cookie sheet.
- Brush each scone with whole milk and sprinkle cinnamon mixture on top.
- Bake @400F for 15-20 minutes to golden brown.¾
- Serve warm with clotted cream or butter. Strawberry jam is also nice with them. I also like to do a drizzle made with powdered sugar and milk.
Video
Notes
Note: Three tablespoons of culinary Lavender buds and 2 Tablespoons of lemon zest can be substituted for the cranberries and orange zest. Wonderful change.