Merry Cranberry-Nut Yeast Scones

Southern Living
3 1/2 dozen


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1/4 cup warm water (100° to 110°)
2 (1/4-ounce) envelopes active dry yeast
2 teaspoons sugar
5 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
1 cup shortening
2 cups buttermilk
1/2 cup sweetened dried cranberries
1/2 cup chopped walnuts or pecans
Jelly (optional)


Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.

Combine flour and next 3 ingredients in a large mixing bowl; cut in shortening with a pastry blender until crumbly. Gradually add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Stir in cranberries and chopped walnuts. Cover and chill at least 1 hour or up to 48 hours.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat to 1/2-inch thickness. Cut dough with a 2-inch round cutter; place on ungreased baking sheets.

Bake at 450° for 10 minutes or until golden. Serve hot with Mock Devonshire Cream and, if desired, jelly.

NOTE: For testing purposes only, we used Ocean Spray Craisins for sweetened dried cranberries.

Created date

October 2003