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This recipe was featured in Breakfast Pastries.
Christine Henderson | Guadalupe Valley EC
These tender crumb scones are easy to assemble. For optimal texture, use very cold butter. “These are great fresh from the oven or split open and spread with butter, honey, or my favorite—whipped cream,” Henderson says.
3 cups flour
1/2 cup plus 3 tablespoons sugar, divided use
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1 egg, beaten
1 cup buttermilk
1/2 teaspoon almond extract
1 cup dried cranberries
1/2 cup chopped walnuts (optional)
1 tablespoon finely grated orange zest
1. Preheat oven to 400 degrees. Coat a baking sheet with cooking spray or line with parchment.
2. Whisk together the flour, 1/2 cup sugar, baking powder, baking soda and salt in a large bowl. Using a fork (or your fingers) cut in butter until mixture resembles coarse crumbs. Mix in egg, buttermilk and almond extract until it forms a slightly moist batter. Stir in cranberries, nuts and orange zest.
3. Using a spoon, scoop 3-inch rounds of batter onto baking sheet (keeping them about 2 inches apart). Sprinkle remaining sugar over each scone. Place baking sheet on center oven rack and bake 15 minutes or until lightly browned.
Makes 12 scones.