Okay, I know what you’re all thinking. “Between all of the scones and pasta…and more pasta….how does she roll herself through the doorways?”
Well, the truth is that I’d be doing everyone who reads this blog a harsh disservice if I didn’t tempt you regularly with the baked goods I swear by (anyway, a girl can’t live forever on broccoli, right?)
The first time I’d ever had a scone was from a local bakery that my mother and I love. By love, I mean, we talk about going there three days before we actually do and will travel out of our way to go to the CVS next door just so we can pop in “since we’re right here.”
After discovering my love of chocolate chip scones I set out to make my own. In the past year, I’ve made a few different versions, like pumpkin, blueberry and now cranberry, from a recipe that I found on one of my favorite food blogs, Pinch My Salt.
Even though I still wouldn’t call these health food, they’re probably less indulgent than the kind you’d pick up at a high-quality bakery. I like to go out to eat as much as the next person but there is something to be said for cooking at home and knowing exactly what is going in your food – or in this case, how much butter.
Buttermilk Cranberry Scones
What You Need:
2 cups all purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small chunks
1/2 cup buttermilk
1 large egg
1/3 cup sweetened dried cranberries, chopped fine
finely grated zest from one small lemon (about 2 teaspoons)
heavy cream (optional, for brushing tops of scones)
How-To:
1. Preheat oven to 425 degrees.
2. In a medium bowl, whisk or sift together flour, sugar, baking powder, soda and salt. Add butter chunks and toss lightly with flour; place bowl in fridge.
3. In a small bowl, whisk together egg, buttermilk, and lemon zest; place bowl in fridge.
4. Get organized: measure out and chop the cranberries; set aside. Line a baking sheet with parchment or a silpat; set aside. Lightly dust a counter top with flour. Pour a little bit of heavy cream in a bowl and have a pastry brush handy.
5. Remove bowls of flour and buttermilk from fridge. Cut butter into flour with a pastry blender or rub together with your fingertips until it resembles coarse crumbs. Add cranberries and stir to combine.
6. Add buttermilk mixture all at once to flour mixture and stir until the mixture clumps together. Dump mixture out onto floured counter top and, with floured hands, gather into a ball and knead once or twice to combine everything. Pat into a circle about 1/2 inch thick. Cut into 8 slices, like a pie, or cut with biscuit or cookie cutters into whatever shape you prefer. Put scones on lined baking sheet and brush lightly with heavy cream (optional).
7. Bake in a preheated 425 degree oven for 13-15 minutes until lightly browned. Remove to cooling rack.
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{ 26 comments… read them below or add one }
I’m still looking for a scone as good as the ones I had in London this one looks pretty darn good.
I can’t resist scones with cappuccino and a good book.
You have the best recipes! Every time I check your blog I get hungry. Those look fabulous
yep..eatting healthy stinks..I usually fall of the wagon by day 4 when I get the urge to bake.
I’ve never even ate a scone, much less made them! Yours look really good!
what is a texture of a scone?
Looks like a delicious way to start the day! And hey, cranberries are an antioxidant, so it’s almost *good* for you!
I love scones, especially with a rich strong cup of coffee. The buttermilk in these must make them amazing!
Delicious scones, it’s almost week-end, and this post is perfect for it.
cranberry is high in antioxidants – that’s healthy right? Now that winter is officially over I too am trying too eat a bit more healthy. I can’t resist cookies and chocolates though!
“will travel out of our way to go to the CVS next door just so we can pop in “since we’re right here.”
Ha!
And it’s true, cranberries are good for you!
MMMMMM…maris! your fruity buttermilk scones look divine!! Sublime indeed!! MMMMMMM….
Your blog always makes me hungry! And you always have the best food photos! Delicious!
scones, muffins and doughnuts are MAJOR reasons why breakfast is my favorite.
granted, each of those items is loaded with carbs, sugars, etc but WHO CARES?!
Those look great! Glad you liked the recipe
OK, so if I remove cheese and crackers from my weekly dinner line-up, can I sub these scones in their place. Cranberries = fruit, and I love cranberries!
Here’s the catch. One scone is healthy (or healthier). But these look so good — can you really eat just one????
I love fresh scones and my husband loves when I pull a pan of them hot out of the oven on a weekend afternoon. These do look fabulous!
I am also trying to diet for two weeks – salads, soups and fruit and NO BAKED GOODS! Yes, I can bake for the others without eating it myself!:-)
Oh sure…the SCONES might be okay but the clotted cream I’ll be smearing all over them….
I went through a period like that on my blog and wondered if everyone thought that about me too. Like “does she only eat pasta and fattening stuff??” Of course, no, just like you.
And, um, I’ve never had a scone. The whole not liking sweets thing. But I’m getting better, and these do look homemade delicious.
ha ha, this was funny! I’m doing the same, trying to eat more healthy as of two days ago. I met with a Health Nutritionist at my gym the other day who was doing free first time consultations, and she specializes in helping people cut sugar out, which I really need to do!
I’m trying to succeed by eat more cheese and fruit, less pasta, muffins and of course cookies!
Let us know how it goes! and you’re right, not too much brocoli!
I’ve been trying to eat a bit healthier lately too, although my parents are visiting this weekend and it’s been tough because we’ve been eating out every meal!
Your scones look fantastic – I love the buttermilk and cranberries in them!
Scones are still on my long list of things to bake. I better get going. Thanks for the recipe!
These look delicious! I’m always looking for more ways to use buttermilk, and I even have a carton of it in the fridge right now.
What a lovely touch to scones by adding cranberry and using buttermilk! It would make them so deliciously soft!
This one should taste wonderful!
))