Cranberry-Orange Scones


2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon grated orange rind
1/2 cup (1 stick) cold butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 tablespoon milk


Preheat the oven to 425°F. Combine the flour, baking powder, baking soda, salt, 2 tablespoons of the sugar, and orange rind in a bowl or food processor. Cut in the butter with a pastry blender or food processor. Stir in the buttermilk and dried cranberries, mixing just until moistened. Turn the dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges and place 1 inch apart on a lightly greased baking sheet. Brush with the milk and sprinkle with the remaining 1 tablespoon sugar. Bake for 15 minutes, or until golden brown. Remove from the pan and cool on wire racks.


8 scones

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