Cranberry Scones

Holiday.Cook's picture

Sep. 16, 2011


Butter 1 1/2 Cup (24 tbs) , softened (Use No Substitutes)
Cranberries 1/2 Cup (8 tbs) (Use Fresh Or Frozen)
Confectioners sugar 2 Tablespoon
Grated orange peel 1/2 Teaspoon
For scones:
All purpose flour 2 1/2 Cup (40 tbs)
Sugar 2/3 Cup (10.67 tbs)
Baking powder 2 1/2 Teaspoon
Baking soda 1/2 Teaspoon
Cold butter 3/4 Cup (12 tbs) (Use No Substitutes)
Chopped cranberries 1 Cup (16 tbs) (Use Either Fresh Or Frozen)
Buttermilk 3/4 Cup (12 tbs)


In a mixing bowl, cream butter.

Stir in cranberries, confectioners' sugar and orange peel; mix well.

Cover and refrigerate for at least 1 hour.

Meanwhile, combine the dry ingredients in a bowl.

Cut in butter until mixture resembles coarse crumbs.

Add cranberries.

Stir in buttermilk just until moistened.

Turn onto a lightly floured surface; gently knead 6-8 times.

Divide in half.

Pat each into an 8-in circle.

Cut into eight wedges.

Place 1 in apart on ungreased baking sheets.

Bake at 400° for 15-18 minutes or until lightly browned.

Remove from pans to wire racks.

Serve warm with cranberry-orange butter.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 5559Calories from Fat 3648

 % Daily Value*

Total Fat 415 g638.5%

Saturated Fat 260 g1300%

Trans Fat 0 g


Sodium 2689 mg112.04%

Total Carbohydrates 432 g144%

Dietary Fiber 15 g60%

Sugars 169 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet