Cranberry Scones

Cranberry Scones


(2 votes) 4 2

Nothing like freshly baked scones in the morning!

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Serving Size / Yield

12 Servings


  • 3 C. all purpose flour
  • 2 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1 1/2 Tbs. sugar
  • 2 sticks ice-cold butter, cut into small chunks
  • 2 C. buttermilk (approximately)
  • 1 C. chopped fresh or frozen cranberries, sweetened to taste, and drained thoroughly

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Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and sugar and mix thoroughly. Cut butter into dry mixture with a pastry blender, until mixture resembles course meal. Chill for 10 minutes. Add cranberries and mix well until cranberries are coated with flour mixture. Add buttermilk, a little at a time, mixing until al ingredients are moistened and flour mixture forma a dough consistency. Gather into a ball and knead about 15 times on a flour-covered board or table. Roll out dough to a 1-inch thickness. Cut out scones with a floured, heart-shaped 2 inch biscuit cutter. Place on an ungreased baking sheet, close together, but not touching. Brush tops with buttermilk and sprinkle with sugar, Bake for 20 minutes or until golden brown. Serve hot with orange marmalade and Devonshire cream.

Yield: 12 servings

From: Palmer House B&B, Falmouth, MA 

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