I initially tried this recipe after Canadian Thanksgiving because I had leftover cranberries I didn't know what to do with. Since then, it's become a favorite of Brandon and mine, and I've taken them to women's Bible study, and served them when having someone over.
They're so yummy, and go great with coffee or tea, or even just as a snack by themselves.....
Cranberry Scones:
2 and 1/2 cups all-purpose flour
2/3 cup sugar
2 and 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter (no substitutes)
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk (I just add 1 Tbsp. lemon juice to regular milk and let it sit for 10 mins)
Directions: Combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks.
(these are what the wedges should look like before baking)
They're so yummy, and go great with coffee or tea, or even just as a snack by themselves.....
Cranberry Scones:
2 and 1/2 cups all-purpose flour
2/3 cup sugar
2 and 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup butter (no substitutes)
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk (I just add 1 Tbsp. lemon juice to regular milk and let it sit for 10 mins)
Directions: Combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks.
(these are what the wedges should look like before baking)
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