Grandma's Cranberry Scones
Submitted by nmayton
Grandma’s cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.
YIELD
24 servingsPREP
25 minCOOK
25 minREADY
1 hrsThese cranberry scones taste like a grandmother’s kitchen for good reason, simple, buttery, and just sweet enough. Tart fresh cranberries pop against a tender crumb, currants add little chewy bursts, and a heavy hand of orange zest threads citrus brightness through every bite.
Buttermilk is the quiet workhorse here. Its acidity reacts with the baking soda for lift and keeps the scones soft and tender rather than dry and crumbly, the way water or plain milk would leave them. The dough comes together dry and a little shaggy, which is exactly right, since overworking it makes tough, dense scones.
Technique is mostly a light touch. Cut the cold margarine into the flour just until it looks like coarse crumbs, leaving little flecks that melt into flaky pockets as they bake. Pat the dough into rounds and cut wedges rather than re-rolling, so the scones stay tender. A hot oven gives them a quick rise and a lightly golden top in well under 15 minutes.
Kitchen Tips
- Keep the margarine or butter cold and don’t overmix. Warm fat and overworked dough are what make scones heavy.
- Expect a dry, shaggy dough as the recipe notes; resist adding more liquid, or the scones spread and toughen.
- Chop the cranberries so they distribute evenly and you don’t bite into a whole tart berry.
Variations
- Swap the currants for raisins or dried cherries, or use dried cranberries out of season.
- Brush the tops with buttermilk and sprinkle with coarse sugar for a crunchy, sparkly finish.
- Add a simple orange glaze of powdered sugar and juice once they cool.
Ingredients
Directions
Using a fork, in large bowl combine flour, sugar, orange peel, baking powder and baking soda.
With pastry blender, cut in margarine until mixture resembles coarse crumbs.
Add cranberries and currants; stir to combine.
Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).
Form dough into 2 equal balls.
Preheat oven to 400℉ (200℃). Sprinkle clean work surface with 1 tablespoon reserved flour.
On floured surface, using fingertips, work one-half of dough into 6-inch circle, about ½-inch thick.
Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each.
Repeat procedure, using remaining flour and dough.
Bake until lightly browned, about 10 to 15 minutes.
Remove scones to wire rack and let cool.
Comments
I used cream instead of buttermilk and it turned out very tender. Just don't overmix the dough. Add a bit more cream if the dough is too dry.
This recipe photo is great too, the scones look yummy.