Cranberry Buttermilk Scones

By stancec44

In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. "I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends," she says

Ingredients

• 3 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar, divided
• 2-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup cold butter
• 1 cup buttermilk
• 1 cup dried cranberries
• 1 teaspoon grated orange zest
• 1 tablespoon whole milk
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest.

Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk.

Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.