Cranberry Buttermilk Scones

Published April 25, 2014

I love scones fresh out of the oven. Don’t get me wrong- I’ll eat them even after a couple of days but there is nothing quite like the taste of fresh baked scones. These scones are actually baked in cake pans so this recipe is easy and tasty. If you don’t have buttermilk just add a little lemon juice to regular milk. Perfect breakfast for this weekend.

Cranberry-Buttermilk Scones

3 c. flour
¼ c. plus 2 T. sugar
2 t. baking powder
¼ t. salt
1 ¼ sticks (10 tablespoons) chilled butter, cubed
3/4 c. dried cranberries
½ c. buttermilk
3 large eggs
1 t. water

Preheat oven to 375 degrees. Combine flour with ¼ c. sugar, baking powder, and salt. Rub in butter with finger tips until mixture resembles coarse meal. Stir in cranberries. Combine milk with 2 of the eggs and beat together. Stir egg mixture into flour mixture and stir until dough begins to form into a ball. Turn dough onto a lightly floured surface and knead about 10 stokes until dough holds together. Grease 2 nine inch cake pans. divide dough in half and place one piece in each cake pan. Press dough out evenly. Combine remaining egg with 2 teaspoons water and beat until well mixed. Score top of loaves with sharp knife into 8 wedges each. Brush with egg mixture and sprinkle with reserved sugar. Bake until golden, about 30 minutes. Cool 5 minutes, turn onto plates and cool right side up. Cut along score marks. Serve warm. Makes 16.