Cranberry Scones

SUBMITTED BY: Anne DeCosta PHOTO BY: NICEGIRL512

"I bake these simple fruit-filled scones during the holidays or any time our children come home for a visit. We all agree there's nothing better for breakfast than these scones, spread with homemade cranberry-orange butter."

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PREP TIME	20 Min
COOK TIME	15 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/2 cups butter (no substitutes), softened
1/2 cup fresh or frozen cranberries
2 tablespoons confectioners' sugar
1/2 teaspoon grated orange peel
SCONES:
2 1/2 cups all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter (no substitutes)
1 cup chopped fresh or frozen cranberries
3/4 cup buttermilk

DIRECTIONS

In a mixing bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour. Meanwhile, 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. Serve warm with cranberry-orange butter.

FOOTNOTE

Editor's Note: 3/4 cup dried cranberries may be substituted for the fresh or frozen cranberries.

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REVIEWS

Reviewed on Dec. 17, 2006 by NICEGIRL512

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

NICEGIRL512
Dec. 17, 2006

I *love* cranberries, but most recipes call for dried ones. They do not have the zing of fresh! So I went through and found all the recipes I could with fresh cranberries, and I decided to try this one for a party. They are very tender and light and quite easy to make. I don't actually like butter on things, but since this was for a party I made the butter (the night before so the flavors would meld). I used frozen cranberries and chopped them in the blender. I only used one stick of butter instead of three. I used the zest from half an orange, and put the other half of the zest into the scone recipe. I also squeezed some of the juice of the orange into the butter. My guests said they loved it and were actually eating it on baguette! Other than the orange zest, I didn't change the scone recipe except to brush the tops with butter and sprinkle with a little bit of sugar before baking. I can't say the scones are too different from buttermilk biscuits with cranberry, but hey, I like biscuits. The cranberries are not too puckery even though there's relatively little sugar in the scones.

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I *love* cranberries, but most recipes call for dried ones. They do not have the zing of... MORE