These cranberry scones are perfect for holiday mornings. The scones are flavored with fresh cranberries, chopped nuts, and a little fresh orange zest.
Use walnuts or pecans in the scones, or change them up and make them with chopped pistachios or hulled pumpkin seeds. Or if you aren't a fan of nuts, you can leave them out.
- 3 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter
- 1 cup fresh cranberries (coarsely chopped)
- 1/2 cup chopped walnuts or pecans
- 2 teaspoons orange zest (finely grated)
- 1 cup buttermilk
- 1 tablespoon milk (or evaporated milk)
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- Heat the oven to 400 F.
- Grease and flour a large baking sheet or line it with parchment paper.
- In a large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda, and salt. Stir to blend. With a pastry blender, cut the butter in until mixture resembles coarse crumbs. Stir in cranberries, walnuts or pecans, and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened.
- On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2- to 2 1/2-inch cutter or cut the circle into wedges.
- Place the cut-out scones on the prepared baking sheet, about 1 1/2 to 2 inches apart. Brush them with milk or evaporated milk. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle a little of the mixture over each scone.
- Place the scones on lower oven rack.
- Bake for about 15 minutes, or until lightly browned.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|