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Cranberry Scones


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  • 2 1/2 C Flour
  • 2 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3/4 C Cold Real Butter
  • 1 C Coarsely Chopped Dry Cranberries
  • 2/3 C Granulated Sugar
  • 3/4 C Buttermilk
  • 3/4 C Finely Chopped Pecans


Servings 16


Step 1

Mix Flour, baking powder, baking soda and salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles course crumbs. Stir in sugar, cranberries and pecans. Then add buttermilk just until blended.

Cut dough in half. On lightly foured board with lightly floured fingertips, press dough half into an 8in circle about 1/2 inch thick. Sprinkle sugar liberally on top of the circle. Cut into 8 wedges. Place wedges 1/2 inch apart on ungreased cookie sheet.

Bake 400 for 12-15 minutes

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