Thursday, October 17, 2013

In the Kitchen Thursdays | British Cranberry Scones

I found this recipe on Martha Stewart and used buttermilk instead of the heavy cream.  It turned out absolutely delicious, perfect with a steaming cup of Earl Grey.


  • 2 cups all-purpose flour, plus more for work surface
  • 5 tablespoons sugar, plus 1 tablespoon for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2/3 cup (plus 1 tablespoon) buttermilk
  • 1/2 cup halved cranberries, drained on paper towels (I just threw them in the blender and gave it a couple pulses)


  1. Step 1

    Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup buttermilk until just moistened. Gently fold in cranberries.
  2. Step 2

    On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon buttermilk; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

Enjoy :)

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