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Article: Cranberry Scones


Cranberry Scones

Cranberry Scones

Scones with a festive twist

Serves 8
Cooks in 30-45 mins


1 cup sugar

2 1/2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup chilled butter, sliced

1 cup buttermilk


1) Combine 2/3 cups sugar, flour, baking powder, and baking soda in a large mixing bowl

2) Cut in the butter until the mixture resembles breadcrumbs

3) Fold in the cranberries

4) Stir in 3/4 cup buttermilk until just moistened.

5) Turn dough into a lightly floured surface and knead 6-8 times.

6) Divide the dough in half.

7) Pat each half into an 8 inch circle on an un-greased cookie sheet lined with parchment paper.

8) Cut each circle into 8 wedges (do not separate)

9) Brush tops with remaining buttermilk, sprinkle with remaining sugar and bake at 350 degrees for 15 minutes or until golden.

To make a glaze

10) Mix 2/3 powdered sugar, add 1 tbsp warm water, 1/4 tsp vanilla extract and pour over the top

We love to batch cook!

This yummy recipe can be frozen for up to 3 months.

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