ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Merry Cranberry-Nut Yeast Scones

Yield 3 1/2 dozen


  • 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
  • Mock Devonshire Cream
  • Jelly (optional)

How to Make It

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

  2. 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.

  3. 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.

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

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