Photo: J. Savage Gibson; Styling: Mary Lyn Hill
Yield:
8 servings

How to Make It

Step 1

Combine first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened.

Step 2

Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 tablespoon sugar.

Step 3

Bake at 425° for 15 minutes or until scones are golden brown.

Ratings & Reviews

marta2lynn's Review

bittyreiss
January 01, 2009
We love this recipe on special holiday mornings. We are enjoying these scones with orange juice while watching the Rose Parade today!

bittyreiss's Review

marta2lynn
August 15, 2014
I have been making these scones since this issue came out 17 years ago! They are FANTASTIC! better than any scones you'll buy in a bakery. The great thing about them, is that you can do lots of variations. I actually love to make it with fresh blueberries (i generally add more than the 1 cup that it calls for...about 1.5 to 2). I also like to separate the dough in to 2 rounds, and then cut in to 8 for a total of 16 scones. I feel like the smaller scones lend themselves better to a brunch, since there's normally so much other food. Enjoy!