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Buttermilk Cranberry Scones

Buttermilk Cranberry Scones

After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.













Trans-fat Free


cup buttermilk
or yogurt, plain
1 large eggs
3 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick butter, unsalted
cold, cut up
1 cup cranberries
fresh or frozen
½ cup sugar
1 teaspoon orange zest
1 tablespoon butter
room temp


Heat oven to 375℉ (190℃).

Measure buttermilk in 2 cup glass measure, beat in egg with fork.

Put flour, baking powder, soda and salt into a large bowl.

Stir to mix well. Add 8 tablespoons butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules.

Add cranberries, sugar, and orange peel: toss lightly to distribute evenly.

Add buttermilk mixture.

Stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed.

Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.

Bake 20 to 25 minutes or until medium brown.

Remove to wire rack.

Brush with the 1 tablespoon of soft butter. Let cool, uncovered, at least 1 hour before serving.

Serve with jams, jellies and/or plain or lemon yogurt.

Makes 8 scones.


* not incl. in nutrient facts



over 6 years

After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.

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Nutrition Facts

Serving Size 117g (4.1 oz)
Amount per Serving
Calories 35736% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 226mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 8%
Sugars g
Protein 13g
Vitamin A 9% Vitamin C 4%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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