Ingredients for Cranberry Buttermilk Scones
- 2 1/4 cups all-purpose flour
- Frozen Cranberries
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 cup (1 stick) cold unsalted butter
- Zest of 1 orange
- 1 large egg
- 1 cup buttermilk
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How to Make Cranberry Buttermilk Scones
- In a bowl, combine 1/4 cup all-purpose flour with 1 cup fresh or frozen cranberries. Gently toss to coat. Cover and let stand overnight in the refrigerator to absorb excess moisture.
- The next day, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in the cranberry-flour mixture and the zest of 1 orange.
- In a separate bowl, whisk together 1 large egg and 1 cup buttermilk.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- If the dough is too sticky, lightly flour your hands and gently pat the dough into a 6-inch circle.
- Cut the circle into 6 wedges and place them on the prepared baking sheet.
- Bake for 15-18 minutes, or until golden brown.
- While the scones are still warm, brush with a glaze made from 1 tablespoon of heavy cream and 1 tablespoon of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
22g
Fat
35g
Carbs
14g
