Cranberry Buttermilk Scones
These tender, flaky cranberry buttermilk scones feature tart cranberries and a hint of orange peel, making them perfect for breakfast, brunch, or teatime treats with a buttery crumb.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1/3 cup plus 2 tablespoons sugar ⓘ
- 2 1/2 teaspoons baking powder ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3/4 cup cold butter or margarine ⓘ
- 1 cup buttermilk ⓘ
- 1 cup dried cranberries ⓘ
- 1 teaspoon grated orange peel (optional) ⓘ
- 1 tablespoon milk ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
Instructions
- In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda; cut in the cold butter or margarine until the mixture resembles coarse crumbs.
- Stir in the buttermilk just until combined.
- Fold in the dried cranberries and grated orange peel, if using.
- Turn the dough onto a floured surface and divide in half.
- Shape each portion into a ball and pat into a 6-inch circle.
- Cut each circle into six wedges and place them on a lightly greased baking sheet.
- Brush the tops of the wedges with milk.
- Combine the remaining sugar with ground cinnamon and sprinkle over the scones.
- Bake at 400°F (200°C) for 15-20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using a higher quality butter and ensure it’s cold for the best texture. If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Adding a hint of vanilla extract can enhance the sweetness. Adjust the sugar to taste if you prefer less sweetness.
Serving Suggestions
Serve these cranberry buttermilk scones warm with a pat of butter or a dollop of clotted cream for a delightful treat. They pair beautifully with Dilled Broccoli Salad for a light meal or can be enjoyed alongside a cup of tea or coffee during breakfast. Consider serving with a side of fresh fruit to brighten the plate.
Storage & Reheating
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag, and they can last for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Buttermilk Scones contains roughly 275 calories, with 4g protein, 24g carbohydrates, and 19g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but they are more tart than dried ones. If using fresh cranberries, consider adding a little extra sugar to balance the tartness. You may also want to chop them slightly to distribute the flavor throughout the scone.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can create a substitute by adding one tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes to thicken before using. This will provide a similar tangy flavor and acidity needed for the scones.
How do I know when the scones are done baking?
Scones are done when they are golden brown on top and firm to the touch. You can also insert a toothpick into the center of a scone; it should come out clean or with a few crumbs attached, but not wet batter. Keep an eye on them, as baking times may vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).