These classic buttermilk scones offer the perfect balance of tender crumb and vibrant fruit flavor. The frozen cranberries provide a beautiful pop of color and a sweet-tart contrast to the rich, buttery dough, while the addition of orange rind elevates the aroma. Ideal for a leisurely weekend brunch or an elegant afternoon tea, these scones are best enjoyed warm from the oven. They pair wonderfully with a simple glaze or a dollop of whipped cream. The recipe yields six generous wedges, making it a manageable batch for small gatherings or a cozy treat for two.
Wickerhead Co. Cafe’S Cranberry Buttermilk Sc
Description
These classic buttermilk scones offer the perfect balance of tender crumb and vibrant fruit flavor. The frozen cranberries provide a beautiful pop of color and a sweet-tart contrast to the rich, buttery dough, while the addition of orange rind elevates the aroma. Ideal for a leisurely weekend brunch or an elegant afternoon tea, these scones are best enjoyed warm from the oven. They pair wonderfully with a simple glaze or a dollop of whipped cream. The recipe yields six generous wedges, making it a manageable batch for small gatherings or a cozy treat for two.Ingredients
Directions
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Preheat oven to 400F (200C). Line a baking sheet with parchment paper.
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In a small bowl, toss 1/4 cup of the flour with the frozen cranberries. Let stand for 5-10 minutes to coat and absorb excess moisture.
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In a large bowl, combine the remaining 2 cups flour, baking powder, and sugar.
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Cut the butter into small cubes. Add to the dry ingredients and cut in until the mixture resembles coarse oatmeal.
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Stir the coated cranberries and orange rind into the flour mixture.
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In a separate bowl, lightly beat the eggs and buttermilk together.
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Pour the wet ingredients into the dry ingredients. Mix gently with a fork or spatula until just combined; do not overmix.
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Turn dough out onto a lightly floured surface. If sticky, flour your hands and gently pat the dough into a cohesive 6-inch round.
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Use a sharp knife to score the dough deeply into six equal wedges, cutting all the way through.
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Transfer the scored dough to the prepared baking sheet.
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Bake for 12-15 minutes, or until the tops are golden brown and the center springs back when lightly touched.
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While still warm, brush with fresh cream or a simple sugar glaze if desired. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 810.7kcal
- % Daily Value *
- Total Fat 20.8g32%
- Saturated Fat 11.5g58%
- Cholesterol 136.8mg46%
- Sodium 706.9mg30%
- Total Carbohydrate 137.8g46%
- Dietary Fiber 4.8g20%
- Sugars 32.7g
- Protein 18.3g37%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe suggests letting the cranberries stand overnight to absorb moisture. For a quicker version, 5-10 minutes is sufficient if the berries are well-coated in flour.
Ensure the butter is cold when cutting it into the flour to achieve a flaky texture.
Do not overmix the dough after adding the wet ingredients, as this will result in tough scones. Mix until just combined.
If you do not have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it stand for 5 minutes.
Scones are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 300F oven for 5-10 minutes to restore freshness.
