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Buttery Cranberry Scones


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  • 2 c flour
  • 1/4 c sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c cold butter, cubed
  • 3/4 c buttermilk
  • 1/2 c white baking chips
  • 1/2 c dried cranberries


Servings 8


Step 1

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk just until moistened. Turn onto a floured surface. Add the chips and cranberries, kneading about 10 times.
Pat dough into a greased 9-in springform pan. Cut into 8 wedges, but do not separate.
Bake 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes. Remove sides of pan, cut into wedges. Serve warm.

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