Cranberry Scones

I am waaaaay behind on posting recipes!  Someone asked me recently if I were running out of recipes to post.  Uh, no.  I target, on average, 10 new recipes a day to try.  Given that I am able to actually make only three or so new recipes a week, you can see that I won’t run out of recipes any time soon.  Energy maybe, but not recipes!  I have quite a backlog and need to catch up starting with these cranberry scones before you won’t be able to find any fresh cranberries at the supermarket.

The first homemade scones I ever tasted were made by my long-time Boston friend, Pat.  She loves to bake as much as I do and would frequently get up at 5 am on a work morning to throw something wonderful in the oven to bring to work all warm and fragrant.  One bite of this tender delicious scone and I joined the scone fan club as an enthusiastic member.

I have tried other scone recipes but keep coming back to this one as my base for mixing up with a new flavor.  It never fails me.  Once you’ve had a really good, homemade scone, you’ll never give Starbucks another penny toward one of theirs!

Cranberry Scones

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  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup cold butter, cut into small pieces
  • 1 cup coarsely chopped cranberries
  • 1 tbl. freshly grated orange rind, optional
  • 2/3 cup granulated sugar
  • 3/4 cup buttermilk


Heat oven to 400o.  Have an ungreased large cookie sheet ready.  Mix flour, baking powder and baking soda in a large bowl.  Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

Stir in cranberries, orange rind if using, and sugar, then buttermilk, just until blended.

Cut dough in half.

On lightly floured surface with lightly floured fingertips, press half the dough into an 8″ circle about 1/2″ thick.

Cut into 8 wedges.  Place wedges 1/2″ apart on cookie sheet.

Bake 12 to 15 minutes until puffed and lightly browned.

Remove to rack.  Repeat with remaining dough.  Serve warm or at room temperature.  Makes 16.

Fran’s Notes

Try not to handle the dough too much.  The warmth of your hands will cause the butter to melt and the dough to soften, making it difficult to handle.  If that happens, you will need to chill the dough until it becomes firm enough to handle again.  You should see little pockets of butter in the dough which should remain intact.  Those pockets of butter are what makes the scone so tender and yummy.

Scones can be frozen unbaked.  Make the dough, cut in wedges, wrap airtight and freeze up to one month.  Then bake without thawing – just add an extra minute or two to the baking time.

Source:  From my dear friend, Pat

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