Cranberry-Orange Scones

Name: Cranberry-Orange Scones
Prep time: 20 min
Total time: 40 min
Ingredients: 1.5 cups all-purpose flour, spooned and leveled; 3 tablespoons sugar; 2.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 1 teaspoon finely grated orange zest; 5 tablespoons cold unsalted butter, cut into small pieces; 0.5 cup dried cranberries; 0.667 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary

3.3

(161)

9 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Prep Time:

20 mins

Total Time:

40 mins

Yield:

8

This scone recipe is from reader Millie Piccuito of Weymouth, Massachusetts. Scones are traditionally served at British-style afternoon teas, or enjoy them for breakfast.

Ingredients

1 ½ cups all-purpose flour, spooned and leveled
3 tablespoons sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon finely grated orange zest
5 tablespoons cold unsalted butter, cut into small pieces
½ cup dried cranberries
⅔ cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary

Directions

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.