SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Scones

Yield: 12 scones
Prep 25 mins Cool 5 mins Bake 400°F 12 mins
Cranberry Scones
Ingredients
  • 2 1/2  cups  all-purpose flour
  • 1/2  cup  powdered sugar
  • 4  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 3/4  cup  butter, cut into pieces
  • 3/4  cup  dried cranberries, snipped dried cherries, dried currants, or snipped raisins
  • 2  eggs, lightly beaten
  • 1/2  cup  buttermilk
  •  Buttermilk
  •  Granulated sugar
  •  Whipped cream or butter
Directions

1. Preheat oven to 400 degrees F. In a large bowl stir together flour, powdered sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Make a well in center of flour mixture.

2. In a small bowl combine eggs and the 1/2 cup buttermilk. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.

3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each portion into a 1/2-inch-thick circle. Cut each circle into six wedges. (Or instead of dividing dough in half, pat or lightly roll dough until 1/2 inch thick. Cut dough with a floured 2-1/2-inch round cutter.)

4. Place scones 1 inch apart on an ungreased baking sheet. Lightly brush tops with additional buttermilk and sprinkle with granulated sugar. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes. Serve warm with whipped cream.

Nutrition Facts (Cranberry Scones)
  • cal. (kcal) 285,
  • Fat, total (g) 16,
  • chol. (mg) 77,
  • sat. fat (g) 9,
  • carb. (g) 33,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 11,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 283,
  • Potassium (mg) 69,
  • calcium (mg) 141,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe