As some of our family headed off to the festivities at the Cranberry Marsh in Bala today…those left at home were making Cranberry Sauce and Cranberry Scones. We purchased our fresh cranberries at the Farmer’s Market on Friday.
Cranberry Scones have become a ritual at Christmas and Thanksgiving…these delicious and tender buns are a perfect complement to a turkey or chicken dinner. To celebrate the season, we used a turkey shaped cookie cutter.
If there are any leftover, they make a lovely bread for the next day’s breakfast.
Enjoy!
Cranberry Scones
Print recipe| Serves | 20 - 24 scones |
| Inspiration | Best of Bridge |
Ingredients
- 3/4 cups buttermilk or plain yogurt
- 1 Large egg
- 2 3/4 Cups all purpose flour
- 4 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1/2 cup butter
- 1 cup coarsely chopped cranberries (fresh or frozen)
- 1/2 cup white sugar
- grated rind of one orange
- 1 Tbsp butter (melted)
- 1/4 cup icing sugar
Directions
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Preheat oven to 375 deg F. Beat buttermilk and egg in a small bowl and set aside. In a large bowl, measure flour, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.  | |
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Mix in cranberries, sugar and orange rind.  | |
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Add buttermilk mixture and stir until soft ball forms. Using your hands, form the dough into a large ball.  | |
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Place on a floured surface. Sprinkle with some more flour. Knead gently 5 or 6 times. Pat it out or roll with flour covered rolling pin to 1 inch thickness  | |
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Cut in 2 1/2 or 3 inch rounds or use shaped cookie cutters.  | |
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Place on an ungreased cookie sheet and bake scones for 15-20 minutes or until the edges are just starting to brown.  | |
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Cool on parchment paper. While still warm, brush with butter and sprinkle with icing sugar. | |