This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, with jam and clotted cream. But you can enjoy them for breakfast or as a snack.
- 1 1/2 cups all-purpose flour, spooned and leveled
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon finely grated orange zest
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup dried cranberries
- 2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Preheat oven to 400 degrees. Line a baking sheet with parchment or waxed paper. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, and orange zest.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
Transfer dough to a lightly floured surface; shape into an 8-inch round. Transfer to baking sheet. Cut circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes.