10 servings (serving size: 1 scone)

These low-fat scones are made with buttermilk and a small amount of butter and flavored with fresh cranberries and grated orange rind. Scones are best served soon after baking.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.

Step 3

Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).

Step 4

Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut the dough into 10 wedges, cutting into but not completely through dough. Bake at 375° for 30 minutes or until golden. Sift powdered sugar over scones; serve warm.

Ratings & Reviews

sheilainfl3's Review

November 26, 2011
Made these for Thanksgiving morning. My husband and I had one each, then my son ate the rest throughout the day. They were great! A bit lighter in texture (more cake-like) than other scones I've made but great nonetheless! Perfect amount of sweetness.

rstarrlemaitre's Review

November 07, 2011
A really nice mix of the tart cranberries and sweet dusting of powdered sugar on top to each bite. These scones had a strong cornmeal taste, and although yummy, I would skip it next time for a more traditional scone-like batter, and use the cornmeal elsewhere.