As a lover of baked goods, there’s no way cranberry season will roll on by without baking Cranberry Buttermilk Scones.
I love scones. Maybe it’s because I have so many pleasant memories of eating them at afternoon tea while I was studying in England or maybe because they are just so darn good!
This was very simple to bake actually. Follow the measurements strictly and your Cranberry Buttermilk Scones should come out right too!
This recipe creates some soft and moist scones and you’ll surely love them.
Can you substitute buttermilk for milk in scones?
Buttermilk is better for scones because it has some acidity which makes the dough more tender. Scones bakes with buttermilk will have a better crumb and acid to balance the amount of butter and add some tanginess. In a case where you don’t have buttermilk at home, you can make some by adding 1 tablespoon of lemon to 1 cup of milk.
How to get Cranberry Buttermilk Scones to rise and be fluffy?
Use baking powder instead of baking soda in this recipe if you want your scones to rise nicely and follow the baking instructions. Avoid eyeballing measurements when it comes to baking. Buttermilk contains a certain level of acid that will require the use of baking powder to help your scones to rise. Fluffiness will depend on how you handle your dough, so avoid over-working it.
What type of Cranberries To Use For Scones
- Fresh Cranberries
- Frozen Cranberries
- Dried Cranberries
How To Store Home-Baked Scones
To maximize the shelf life of home-baked scones, cover them with foil or plastic wrap. Place them in a plastic bag to prevent drying out. When properly stored, freshly baked scones will keep for about 1 to 2 days at normal room temperature.
Cranberry Buttermilk Scones
- 2 cups All-Purpose Flour
- ½ cup Sugar granulated
- 1 tbsp Baking Powder
- 1 tsp Salt
- ½ Unsalted Butter cold, cubed
- ½ Whipping Cream
- ¼ 2% Milk
- 1 large Egg
- 1 tsp Vanilla Extract
- 1 cup Fresh Cranberries
- Start by preheating the oven to 375 F/ 175 C first, then line a baking tray with parchment paper and set aside.
- Add sifted flour, sugar, baking powder, and salt into a large bowl and mix together with a whisk.
- Add the cubed butter into the mixture then proceed with breaking down the butter in the flour until the mixture is rough and crumbly but still small pieces of butter are visible.
- In a separate bowl, whisk the cream, milk, egg, and vanilla extract together. Add this to the flour mixture and stir with a spatula to bring the dough together.
- Dust some flour on a clean work surface. Turn out the mixture on the surface. Gently mold down and flatten the dough out. Press the cranberries into the dough, folding it over, and gently pressing the cranberries into the dough.
- Shape the dough into a circle of about 8 inches in diameter. Cut the dough into 8 wedges and place them on the prepared baking tray, leaving a few inches between them.
- Brush the scones with a little milk and bake for 20 minutes until the scones are lightly browned on top.