Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Gallery

Oxmoor House

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • 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.
Advertisement
Advertisement