Cranberry Buttermilk Scones with Sweet Orange Glaze

I LOVE scones....I make them all the time. Today I decided to tweak one of my favorite scone recipes and what happened was the most delicious scones I've ever made! And it's easy too!

Makes 16 medium size scones.


- 3 Cups Flour
- a heaping 1/3 Cup Sugar
- 1 teaspoon Salt
- 2 and 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 3/4 Cup Cold Butter
- 1 Cup Buttermilk
- About 3/4 Cup Dried Cranberries (I like a lot so I just dump them in without measuring.)
-A couple Tablespoons heavy cream for brushing.

Preheat over 400 degrees F.
(I use a kitchen aid but if you don't have one your fingers or a pastry blender will work just fine.)
In your bowl, combine flour, sugar, salt, baking powder, baking soda.
Chop your butter into cubes and throw into the bowl. Turn kitchen aid to stir and mix until the butter is about the size of peas.
Add the buttermilk and mix until combined then add the cranberries.
Dump onto a lightly floured surface and divide into two balls.
Pat each ball into 3/4 inch thick rounds. Next, cut each round into 8 wedges and place on a greased baking sheet.
Brush the tops with cream and bake for about 14 minutes or until lightly browned. It is easy to over cook these without realizing it so keep on eye on them. There is nothing worse than a delicious scone with a burnt bottom.

While they are baking, whip up the glaze.
About 1 cup of powdered sugar
About 1 teaspoon of grated orange zest
About 2 Tablespoons freshly squeezed orange juice.
As you can see, I'm not certain on the measurements for the glaze. I just mix it with a fork until it looks and tastes right.....hmm...Sorry about that.
You want it to be thick enough to spread across the top of the scones once they come out of the oven.
Let the scones cool about 15 minutes before adding the glaze.
Brew a pot of coffee while you wait for the scones to cool. Perfect for a blustery, autumn day!

1 comment:

Bonnie said...

I'm so excited you posted these !!!