Photo: Oxmoor House
Total Time
21 Mins
Serves 8 (serving size: 1 scone)

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.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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.

Step 3

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.

Step 4

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

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Ratings & Reviews

daneanp's Review

April 27, 2014
These are really good. With a couple of changes, they will be outstanding. I was/am surprised at the amount of sugar the recipe calls for. I don't know if it is a mistake or if these are meant to be more savory, but I found them undersweet and over-salty (I only had regular butter, not unsalted - perhaps that was the problem.) Next time - increase sugar in the dough from 1 teaspoon to 1 tablespoon. Decrease the salt from 1/2 teaspoon to 1/4 teaspoon. I'd also be very tempted to add about 1/2 teaspoon of cardamom. Helpful hint: If you have a food processor, mix the dry ingredients with 1 pulse, then add the butter in 1/4 tablespoon cubes, then pulse 3-4 times and you will have the butter perfectly incorporated. The texture on these is really outstanding. Will definitely make these often and dry different combinations of flavors.