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Cranberry Orange Scones

Servings 8 scones
Author Sarah Stevens

Equipment

  • bench knife
  • grater
  • pastry brush

Ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon grated orange rind
  • 1 stick butter
  • 1 cup buttermilk
  • 1 cup dried cranberries

Topping

  • 1 tablespoon milk
  • 1 tablespoon sugar

Instructions

  • Combine first six ingredients. Grate in butter, occasionally tossing with some of the flour mixture.
  • Add buttermilk and cranberries and stir just until moistened.
  • Turn dough out on lightly floured surface; pat into an 8 inch circle. Cut circle into 8 wedges using a bench knife.
  • Place 1 inch apart on parchment paper lined baking sheet. Brush with milk and sprinkle with 1 tablespoon sugar.
  • Bake at 425 degrees for 15 minutes or until golden.

Notes

Dry ingredients and butter can be combined ahead of time and stored in the refrigerator.  Cranberries and buttermilk can be added right before placing in the oven.