Buttermilk Breakfast Scones With Dried Cranberries

Name: Buttermilk Breakfast Scones With Dried Cranberries Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: These tender scones are made without Large eggs. Serve them hot with cranberry butter. Makes 16 scones; 3 c. unbleached all-purpose flour; 1/3 c. sugar; 2 3/4 tsp baking pwdr; 1/2 tsp baking soda; 3/4 tsp salt; 3/4 c. chilled margarine, cut into 6 to 8 pcs; 3/4 c. dry cranberries; 1 tsp grated orange zest; 1 c. buttermilk; 1 Tbsp. heavy cream; 1/4 tsp grnd cinnamon; 2 Tbsp. sugar

Servings: persons

These tender scones are made without Large eggs. Serve them hot with cranberry butter. Makes 16 scones
3 c. unbleached all-purpose flour
1/3 c. sugar
2 3/4 tsp baking pwdr
1/2 tsp baking soda
3/4 tsp salt
3/4 c. chilled margarine, cut into 6 to 8 pcs
3/4 c. dry cranberries
1 tsp grated orange zest
1 c. buttermilk
1 Tbsp. heavy cream
1/4 tsp grnd cinnamon
2 Tbsp. sugar

1
Preheat oven to 400 degrees.
2
Lightly grease a baking sheet and set aside.
3
In a large bowl, stir the flour, sugar, baking pwdr, baking soda and salt.
4
Add in the margarine and beat with an electric mixer till well-blended.
5
Add in the dry cranberries and orange zest.
6
Pour in the buttermilk and mix till blended.
7
Gather the dough into a ball and divide in half.
8
On a lightly floured board, roll into two circles approximately 1/2- to 3/4 inch thick.
9
Cut each circle into eight wedges.
10
To make the glaze: Combine the cream, cinnamon and sugar in a small bowl.
11
Set aside.
12
Bake the scones on the prepared baking sheet for 12 to 15 min or possibly till they are golden brown.
13
Remove scones from oven and brush with glaze.

1206

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: These tender scones are made without Large eggs. Serve them hot with cranberry butter. Makes 16 scones, 3 c. unbleached all-purpose flour, 1/3 c. sugar, 2 3/4 tsp baking pwdr, and more.

Yes, Buttermilk Breakfast Scones With Dried Cranberries Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Breakfast Scones With Dried Cranberries Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions