Last updated on May 9th, 2018 at 11:40 am

Recipe for Easy cranberry, walnut and buttermilk Scones. But you can mix it up with different fruits and nuts.

2 Cups All Purpose Flour
2 Cups Pastry Flour
1/2 Cup Sugar (plus more for sprinkling)
4 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Unsalted Butter
1 Cup Dried Cranberries (chopped)
1 Cup Walnuts (chopped to small pieces)
Zest of 2 Lemons or 1 Orange
1 Tablespoon Ginger (chopped fine)
1/2 Cup Buttermilk

How to
Preheat oven to 400 degrees Farenheit/ 200 degrees celsius.

Lightly oil 2 baking sheets.

Sift both flours, sugar, baking powder, baking soda and salt into a medium size bowl.

Cut in the butter until coarse crumbs form. (You can do this with your hands or with a mixer.)

Add in cranberries, walnuts and lemon or orange zest.

Add in enough buttermilk until a soft dough is formed. Start by adding only 1/2 cup, mix, then add more buttermilk if needed.

Turn dough out onto a lightly floured surface.

Knead the dough until all ingredients are evenly distributed (this won’t be long).

Split the dough into 2 even balls.

Pat out the dough ball to 3/4″ thick.

Cut into 8 triangles and put each triangle onto a baking sheet. Leave at least 1″ between each scone.

Do the same with the remaining dough.

Optional: lightly sprinkle each scone with sugar.

Bake for 15 – 18 minutes. They’re done when they have a golden brown color.

Recipe courtesy of My Man’s Belly.

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