Although scones are among the most quintessentially British teatime treats, the addition of cranberries, a fruit indigenous to America, keeps them firmly on our side of the pond. This recipe is courtesy of food writer Susan Axelrod.
More From Oxmoor House
- Calories: 200
- Fat: 8g
- Saturated fat: 4.8g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1g
- Protein: 0.4g
- Carbohydrate: 31g
- Fiber: 1g
- Cholesterol: 21mg
- Iron: 1mg
- Sodium: 238mg
- Calcium: 93mg
- 7.9 ounces all-purpose flour (about 1 3/4 cups)
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, cut into pieces
- 3/4 cup 1% low-fat buttermilk
- 1/2 cup sweetened dried cranberries
- 1 tablespoon grated orange rind
- Cooking spray
- 1 tablespoon 1% low-fat buttermilk
- 1 tablespoon sugar
- 1. Preheat oven to 450°.
- 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl. Use fingertips to incorporate butter pieces into flour mixture until they are thoroughly distributed; pieces of butter about the size of peas should still be visible. Add buttermilk, cranberries, and orange rind, stirring just until moist.
- 3. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough into 8 wedges. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with 1 tablespoon buttermilk and sprinkle with 1 tablespoon sugar.
- 4. Bake at 450° for 11 minutes, or until golden.
Only you will be able to view, print, and edit this note.Add Note