Cranberry Buttermilk Scones

In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says.

Total Time
Prep/Total Time: 30 min.
Makes
1 dozen

Ingredients

3 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter
1 cup buttermilk
1 cup dried cranberries
1 teaspoon grated orange zest
1 tablespoon whole milk
1/4 teaspoon ground cinnamon

Directions

In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest.
Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

Nutrition Facts
1 each: 283 calories, 12g fat (7g saturated fat), 32mg cholesterol, 422mg sodium, 41g carbohydrate (16g sugars, 1g fiber), 4g protein.
Originally published as Cranberry Buttermilk Scones in Quick Cooking November/December 2001
https://www.tasteofhome.com/recipes/cranberry-buttermilk-scones/