Cranberry Scones

Cranberry Scones

Fresh orange and cranberries partner in sweet coffeeshop scones.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

16

servings

Scones
3
cups Gold Medal® self-rising flour
1/2
cup granulated sugar
1
teaspoon grated orange peel
1/2
cup butter or margarine
1
cup fresh or frozen cranberries, halved
1
egg
1/3
to 1/2 cup buttermilk
Orange Butter
1/2
cup butter or margarine, softened
2
tablespoons powdered sugar
1
teaspoon grated orange peel
  1. Heat oven to 400°F. Grease large cookie sheet with shortening or cooking spray. In large bowl, stir together flour, granulated sugar and 1 teaspoon orange peel. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in cranberries.
  2. In 1-cup measuring cup, beat egg well. Add buttermilk to make 2/3 cup. Add to flour mixture; stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
  3. On lightly floured surface, gently press dough together to form ball. Divide dough in half. Place both halves on cookie sheet; flatten each into 6-inch round. With floured knife or pizza cutter, cut each into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
  4. Bake 20 to 25 minutes or until golden brown. Cool on cookie sheet 5 minutes.
  5. Meanwhile, in small bowl, mix orange butter ingredients until well blended. Serve warm scones with orange butter.
Makes 16 servings (1 scone and 1 1/2 teaspoons butter each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No buttermilk? Just use 1 to 1 1/2 teaspoons vinegar or lemon juice plus enough milk to make 1/3 to 1/2 cup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 390mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 1g,
    • Sugars 8g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.