• 21 Ratings

These cranberry-filled pastries are perfect for serving with coffee on Thanksgiving, Christmas morning, or any day of the year.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400°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.

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  • 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.

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  • 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.)

Instructions Checklist
  • 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.

*

To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

285 calories; total fat 16g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 77mg; sodium 283mg; potassium 69mg; carbohydrates 33g; fiber 1g; sugar 11g; protein 4g; trans fatty acidg; vitamin a 486IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 141mg; iron 2mg.

Reviews

21 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1