Cranberry Scones

Cranberry Scones

Over the years, I’ve tested many scone recipes and this one still remains the most reliable.  These scones bake up crispy on the outside and flaky on the inside.  Left over scones can be stored in an air-tight container and can be lightly toasted in the oven to warm them back to their original crispy texture. 

2½ cups flour

1½ teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, softened

1/4 cup sugar

3/4 cup buttermilk

1/2 cup dried cranberries

1 teaspoon grated lemon zest

1/2 cup walnuts (optional)

 

In a mixing bowl, whisk together the flour, baking powder, baking soda and salt.  In a separate bowl, cream together the butter and sugar.  Add the dry ingredients to the butter mixture and mix together thoroughly.  Stir in the buttermilk and mix just until it forms a dough.  Gently stir in the cranberries, lemon zest and nuts.  Turn the dough onto a lightly floured surface and gently pat the dough into a rectangular shape about 1 ½ inches thick.  Cut the pastry into 3 inch squares and cut each square into a triangle.  Or use a cookie cutter to cut out approximately 1 ½ dozen scones.  Place the scones on a baking sheet lined with parchment paper.  Bake at 375 for 20 minutes or until the tops are golden brown.  Makes 1 ½ dozen scones.