Cranberry Orange Scones

12 servings
30 min prep time
50 min total time

Ingredients

Scones

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold Vermont Creamery Sea Salt Cultured Butter- 82% Butterfat cut into 1/2-inch pieces

2 teaspoons freshly grated orange zest

1/2 cup sugar

3/4 cup sweetened dried cranberries

3/4 cup buttermilk

1 large egg, beaten

Topping

2 tablespoons buttermilk

Coarse sugar, as desired

Directions

  • STEP 1

    Heat oven to 375°F. Line a large baking sheet with parchment paper; set aside.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    Serve warm with additional Vermont Creamery Sea Salt butter.

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