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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.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
21 mins
Yield:
Serves 8 (serving size: 1 scone)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 450°.

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  • 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.

  • 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.

  • Bake at 450° for 11 minutes, or until golden.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

200 calories; fat 8g; saturated fat 4.8g; mono fat 1.9g; poly fat 1g; protein 0.4g; carbohydrates 31g; fiber 1g; cholesterol 21mg; iron 1mg; sodium 238mg; calcium 93mg.
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