
Cranberry Orange Scones
Servings:
12
prep time:
30 mins
Total time:
50 mins
Ingredients
-
2 ½ cups all-purpose flour
-
2 teaspoons baking powder
-
½ teaspoon salt
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
½ cup cut into 1/2-inch pieces
-
2 teaspoons orange zest
-
½ cup sugar
-
¾ cup sweetened dried cranberries
-
¾ cup buttermilk
-
1 egg, beaten
-
2 tablespoons buttermilk,
-
Coarse sugar, as desired
Directions
- Heat oven to 375º
- Line a large baking sheet with parchment paper; set aside
- Combine flour, baking powder, and salt in a large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in orange zest, 1/2 cup sugar, and cranberries. Stir together buttermilk and egg in small bowl. Stir into flour mixture until well combined
- On a generously floured surface, spoon dough into a rough log. Using floured hands, pat dough into a 3-inch by 16-inch log, about 1-inch high. Using a bench knife or knife, cut log into 12 triangles about 2 1/2 inches at the top of each triangle. You may need to flour your knife between cuts
- Carefully transfer scones to prepared baking sheet, leaving 1 inch between them. Brush tops generously with buttermilk, then sprinkle with coarse sugar. Bake 18-22 minutes or until edges are golden brown and feel set
- Serve warm with additional Vermont Creamery Sea Salt butter.