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Cranberry Scones

Cranberry Scones recipe image
These Cranberry Scones offer a delightful balance of tart and sweet flavors, making them an ideal choice for brunch or afternoon tea. The tender, flaky crumb is enriched with grated orange peel, which adds a bright citrus note that cuts through the richness of the margarine. Packed with coarsely chopped cranberries and plump currants, each bite offers a burst of fruity flavor. The addition of buttermilk ensures a soft, moist texture while contributing a subtle tang. These scones are easy to prepare with pantry staples and bake up golden brown in just minutes. Whether served warm with clotted cream and jam or enjoyed on their own, they bring a comforting, homemade touch to any table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 970.2
Dietary: Vegetarian
Description
These Cranberry Scones offer a delightful balance of tart and sweet flavors, making them an ideal choice for brunch or afternoon tea. The tender, flaky crumb is enriched with grated orange peel, which adds a bright citrus note that cuts through the richness of the margarine. Packed with coarsely chopped cranberries and plump currants, each bite offers a burst of fruity flavor. The addition of buttermilk ensures a soft, moist texture while contributing a subtle tang. These scones are easy to prepare with pantry staples and bake up golden brown in just minutes. Whether served warm with clotted cream and jam or enjoyed on their own, they bring a comforting, homemade touch to any table.
Ingredients
  • 2 1/4 cup Flour, all-purpose
  • 1 Reserve Tablespoons
  • 1/3 cup Sugar, granulated
  • 2 teaspoon Sugar, granulated
  • 2 tablespoon Orange peel, grated
  • 2 1/4 teaspoon Baking powder, double-acting
  • 1/2 teaspoon Baking soda
  • 1/2 cup Margarine, reduce-cal
  • 1 cup Cranberries, coarsely chopped
  • 1/4 cup Currants
  • 1/2 cup Buttermilk, skim
  • 1 teaspoon Extract, vanilla
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC). Line a baking sheet with parchment paper.
  2. 2
    In a large bowl, whisk together 2 1/4 cups flour, 1/3 cup sugar, orange peel, baking powder, and baking soda.
  3. 3
    Cut in the margarine using a pastry blender or two forks until the mixture resembles coarse crumbs.
  4. 4
    Fold in the chopped cranberries and currants until evenly distributed.
  5. 5
    In a small bowl, combine buttermilk and vanilla extract.
  6. 6
    Pour the buttermilk mixture into the dry ingredients and stir gently until a soft, slightly sticky dough forms. Do not overmix.
  7. 7
    Turn the dough out onto a lightly floured surface (use the reserved 1 tablespoon flour).
  8. 8
    Gently pat the dough into a circle about 6 inches in diameter and 1/2 inch thick.
  9. 9
    Cut the circle into 6 equal wedges using a sharp knife or pizza cutter.
  10. 10
    Place the wedges on the prepared baking sheet, leaving about 1 inch of space between each.
  11. 11
    Bake for 12 to 15 minutes, or until the scones are lightly golden brown on top.
  12. 12
    Transfer the scones to a wire rack and let cool for 5 minutes before serving.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 970.2kcal
% Daily Value *
Total Fat 22.7g35%
Saturated Fat 7.1g36%
Cholesterol 0.6mg1%
Sodium 725.5mg31%
Total Carbohydrate 177.1g60%
Dietary Fiber 5.9g24%
Sugars 70.0g
Protein 15.2g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry scones, fruit scones, orange zest, buttermilk scones, breakfast pastry, afternoon tea, quick bread, berry dessert, vegetarian baking, easy scones, currant scones, holiday brunch
Read it online: https://www.chefs-mate.com/recipe/cranberry-scones/