2 tablespoons chilled butter, cut into small pieces
1/2 cup halved fresh cranberries
1/2 cup low-fat buttermilk
1/2 teaspoon grated orange rind
1 large egg, lightly beaten
1 teaspoon powdered sugar
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.
Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut the dough into 10 wedges, cutting into but not completely through dough. Bake at 375° for 30 minutes or until golden. Sift powdered sugar over scones; serve warm.
Made these for Thanksgiving morning. My husband and I had one each, then my son ate the rest throughout the day. They were great! A bit lighter in texture (more cake-like) than other scones I've made but great nonetheless! Perfect amount of sweetness.
A really nice mix of the tart cranberries and sweet dusting of powdered sugar on top to each bite. These scones had a strong cornmeal taste, and although yummy, I would skip it next time for a more traditional scone-like batter, and use the cornmeal elsewhere.
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