Zesty Cranberry-Orange Buttermilk Scones
Indulge in the delightful fusion of tart cranberries and bright orange zest in these buttery, flaky buttermilk scones. Perfect for breakfast or an afternoon tea, these scones are a family favorite, especially when using sweetened dried cranberries infused with orange—the perfect complement to the richness of the butter. The trick of using homemade buttermilk, a simple mix of lemon juice and milk, ensures you achieve that perfect moist crumb every time. With their golden crust and soft interior, these scones are sure to impress your guests or brighten your home with their lovely aroma.
N/A
Servings
200
Calories
11
Ingredients
Ingredients
all-purpose flour
3 cups (sifted)
sugar
1/3 cup (divided (plus 2 tablespoons for topping))
baking powder
2 1/2 teaspoons
salt
3/4 teaspoon
baking soda
1/2 teaspoon
cold butter or margarine
3/4 cup (cut into small cubes)
buttermilk
1 cup (homemade with lemon juice and milk)
dried cranberries
1 cup
grated orange peel
1 teaspoon
milk
1 tablespoon (for brushing)
ground cinnamon
1/4 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
2
In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, salt, and baking soda.
3
Using a pastry cutter or fork, cut in the cold butter (or margarine) until the mixture resembles coarse crumbs.
4
In a separate bowl, combine 1 tablespoon of lemon juice with enough milk to make 1 cup total. Let this mixture sit for about 5 to 10 minutes until it curdles slightly, creating your homemade buttermilk.
5
Pour the buttermilk mixture gently into the dry ingredients, stirring until just combined. Be careful not to overmix.
6
Fold in the dried cranberries and grated orange peel, ensuring they are evenly distributed throughout the dough.
7
Turn the dough onto a floured surface and divide it into two equal portions. Shape each portion into a 6-inch circle, about 1-inch thick.
8
Place the circles onto the prepared baking sheet and cut each into 6 wedges, keeping them together to form a circular shape.
9
Brush the tops with milk and sprinkle the mixture of sugar and ground cinnamon evenly on top.
10
Bake for 15 to 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11
For a different shape, you can also use a round cookie cutter to cut individual scones, but adjust the baking time accordingly.
Nutrition Information
10
Fat
25
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Cranberry-Orange Buttermilk Scones?
They are buttery, flaky scones featuring tart cranberries, bright orange zest, and a moist crumb achieved with buttermilk.
What is the key to making these scones moist?
The use of homemade buttermilk, created by mixing lemon juice and milk, ensures a perfect moist crumb every time.
How do I make the homemade buttermilk for this recipe?
Combine 1 tablespoon of lemon juice with enough milk to make 1 cup total, then let it sit for 5 to 10 minutes until it curdles.
What oven temperature is required for baking?
Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How do I incorporate the butter into the flour?
Use a pastry cutter or a fork to cut in the cold butter until the mixture resembles coarse crumbs.
Can I use margarine instead of butter?
Yes, this recipe allows for the use of either cold butter or margarine.
How should I prepare the baking sheet?
Line the baking sheet with parchment paper or lightly grease it to prevent sticking.
What are the dry ingredients used in these scones?
The dry ingredients include all-purpose flour, sugar, baking powder, salt, and baking soda.
How do I ensure the scones stay flaky?
Be careful not to overmix the dough when adding the buttermilk and fold in the cranberries and zest gently.
How do I shape the scone dough?
Divide the dough into two equal portions and shape each into a 6-inch circle that is about 1-inch thick.
How many wedges does each dough circle yield?
Each 6-inch circle should be cut into 6 wedges, making a total of 12 scones.
What topping is applied before baking?
Brush the tops with milk and sprinkle with a mixture of sugar and ground cinnamon.
How long do the scones need to bake?
Bake for 15 to 20 minutes until they are golden brown.
How do I know if the scones are fully cooked?
They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
Can I make individual round scones instead of wedges?
Yes, you can use a round cookie cutter to cut individual scones, but you should adjust the baking time accordingly.
What type of cranberries are best for this recipe?
Sweetened dried cranberries, especially those infused with orange, are ideal for this recipe.
What is the calorie count for one scone?
Each scone contains approximately 200 calories.
What is the fat content per serving?
Each serving contains approximately 10 grams of fat.
How many grams of carbohydrates are in a serving?
There are about 25 grams of carbohydrates per serving.
How much protein is in each scone?
Each scone provides about 2.5 grams of protein.
Is it necessary to sift the dry ingredients?
Yes, sifting helps combine the flour, sugar, and leavening agents evenly for a better texture.
What role does the orange peel play in this recipe?
Grated orange peel adds a bright, citrusy aroma and flavor that complements the tart cranberries.
Can I use store-bought buttermilk instead of making it?
Yes, you can use 1 cup of store-bought buttermilk if you prefer not to make the lemon juice and milk mixture.
How much orange peel is needed?
The recipe calls for 1 teaspoon of grated orange peel.
What is the total amount of flour used?
The recipe requires 3 cups of sifted all-purpose flour.
Is cinnamon used in the dough or as a topping?
The ground cinnamon is mixed with sugar and used specifically as a topping for the scones.
What occasions are these scones suitable for?
They are perfect for breakfast, afternoon tea, or serving to guests during brunch.
Why is cold butter used rather than melted butter?
Cold butter creates small steam pockets during baking, which results in the characteristic flaky texture of a scone.
How do I prevent the dough from sticking to my hands?
Turn the dough onto a floured surface to help manage the stickiness while shaping it.
Can I use fresh orange juice instead of lemon juice for the buttermilk?
Lemon juice is preferred for curdling the milk, but you could try orange juice; however, it might be less acidic and affect the rise.