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Country Cranberry Nut Scones

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 8
A delicious delight with tea or serve them as a special brunch treat for your holiday guests.

3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz/170g) butter
1 cup fresh cranberries, coarsely chopped
1/2 cup chopped walnuts or pecans
2 teaspoons finely grated orange peel
1 cup buttermilk
1 tablespoon evaporated milk
1 tablespoon sugar
1/4 teaspoon cinnamon

Preheat oven to 400 degrees F (200 C).

Combine flour, 1/2 cup sugar, baking soda, baking powder and salt. Stir. With a pastry blender, cut in butter until mixture is coarse with pea-sized crumbs. Stir in cranberries, walnuts or pecans and grated orange peel. Mix buttermilk in with a fork just until dry ingredients are moistened.

On a floured surface, roll or pat dough out into a 3/4-inch thick circle. Cut into rounds with a 2 1/2-inch cutter. Place on a large greased baking sheet, about 1 1/2 inches apart (or use a scone pan, apportioning dough appropriately). Brush with evaporated milk. Mix sugar with cinnamon and sprinkle over each scone. Place on lower oven rack in preheated oven. Bake for about 15 minutes, or until lightly browned.

Makes 8 scones.

Date: November 5, 2004


Reviewer: Mary J Storey
Very good recipe. I use skim milk with a squirt of lemon juice instead of buttermilk & orange peel. I also use parchment paper instead of greasing my cookie sheet. I also add sliced almonds on top of the scones with or without the cinnamon/sugar mixture.


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