Best Cranberry Buttermilk Scones Recipes

CRANBERRY BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest. , Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

CRANBERRY-ORANGE BUTTERMILK SCONES

Steps:

• In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt, and baking soda.
• Cut in butter till crumbly.
• Stir in buttermilk gently until just combined.
• Fold in cranberries and orange peel.
• Turn onto a floured surface and divide into two balls.
• Pat each ball into a six inch circle and place on a lightly greased baking sheet.
• Cut each into six wedges, leaving them together on the pan.
• Brush with milk, then sprinkle on the sugar combined with the cinnamon.
• Bake in a 400 degree oven for 15-20 minutes or until golden brown.
• You can also cut them into circles with a round cookie cutter, but the baking time will be less if you place them on the baking sheet not touching each other.

SKINNY CRANBERRY-BUTTERMILK SCONES

Steps:

• Preheat oven to 400°F. In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder, ground ginger, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
• In a small bowl, combine egg product and the 1/3 cup buttermilk; stir in dried cranberries. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened (some of the dough may look dry).
• Turn out dough onto a floured surface. Quickly knead dough by gently folding and pressing for 10 to 12 strokes or until nearly smooth. Pat or lightly roll the dough into an 8-inch circle. Lightly brush top of dough with additional buttermilk or milk; sprinkle with oats, pressing gently into dough. Cut dough circle into 12 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet. Bake for 13 to 15 minutes or until edges are lightly browned. Serve warm.
• *To make 1/3 cup sour milk, place 1 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/3 cup total liquid; stir. Let the mixture stand for 5 minutes before using.

CRANBERRY BUTTERMILK SCONES

Steps:

• Blend 1/4 cup of the flour with the cranberries and let stand over night to absorb excess moisture.
• Next day, mix remaining flour and all other dry ingredients.
• Cut into butter until mixture is consistency of oatmeal.
• Stir in cranberries in the flour and orange rind.
• Blend eggs and buttermilk. Add to dry ingredients, mixing until just blended.
• If dough is sticky, flour hands and pat into a 6-inch ball. Score into six wedges.
• Bake in 400­°F oven for 15 minutes.
• Glaze with fresh cream and sugar immediately after baking.

CRANBERRY BUTTERMILK SCONES

Steps:

• 1. Stir together first 5 ingredients; cut in butter with a pastry blender. Stir in cranberries.
• 2. Combine buttermilk, egg and vanilla; mix into flour mixture until just moistened.
• 3. Drop dough in 10 tablespoonfuls onto a greased baking sheet. Bake at 375F for 15 minutes or until golden. Makes 10 scones.

CRANBERRY BUTTERMILK SCONES

Steps:

• Preheat oven to 375 F. Butter two 9" cake pans. Combine flour, 1/4 cup sugar, baking powder, and salt. Add butter; rub in with fingertips tillmix resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Add to dry ingredients. Turn onto floured surface and knead gently till soft dough forms. Divide dough into two pieces and shape into ball. Transfer into prepared pans and flatten into 8" diameter round. Using sharp knife, score the top into 8 wedges. Whisk remaining egg and water together. Brush top of scones and sprinkle with 2 teas. sugar. Bake until golden, about 30 minutes.

BUTTERMILK CRANBERRY SCONES

Steps:

• 1. Whisk together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge. 2. In small bowl, whisk egg, buttermilk, and lemon zest; place bowl in fridge. 3. Get organized: measure out cranberrie; set aside. Line a baking sheet with parchment paper; set aside. Lighly dust a counter top with flour. Pour a little heavy cream in a bowl and have a pstry brush handy. 4. Remove bowls from fridge. Cut butter into flour with a pastry clender or rub together with your finger tips until it resembles course crumbs. Add cranberries and stir. 5. Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, gather into a ball and knead once or twice. Pat into a circle about 1/2 inch thick. Cut into 8 wedges. Put on pan and brush with cream and sprinkle with raw sugar.