The other day when I went to work at the jewelry store, there was a pretty little plate in the staff area. On it was a pretty row of cranberry scones that had been carefully cut and buttered. Beside it ~ in the cutest little jar ~ was some jam and a little knife.
When there was a lull in customers, I grabbed one and took a quick bite.
Oh. my. goodness.
It was the best scone I’d ever tasted!
I quickly found out who the source of such deliciousness was, and she graciously shared her recipe ~ which was passed down from her mother.
I admit, I haven’t fired up my oven for baking for a very long time, but I figured these buttermilk cranberry scones were a special occasion just waiting to happen.
The recipe doesn’t take long to mix up, and is very similar to rolled biscuits.
I loved how her “secret” to the recipe was to not handle the dough too much or it would turn out too tough.
My mom used to say the same thing!
This recipe made 12 scones cut with a 3 inch cutter. Next time, I might try cutting them with a smaller cutter and baking them a few minutes less.
Here’s the recipe for you ~ a perfect treat with a cup of Christmas tea!:)
- 2½ cups flour
- 4 tsp. sugar
- 1½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. cream of tartar (I used baking soda)
- ½ tsp. salt
- ⅓ cup margarine (I used butter)
- 1 cup buttermilk
- 1 egg
- 2 tsp. syrup (I used homemade breakfast syrup)
- Sift dry ingredients together
- Cut in shortening until crumbly.
- Beat egg and milk.
- Add all at once along with the syrup.
- Add 1 cup craisens.
- Roll out to about ½" thick and cut with a biscuit cutter.
- Bake at 425 degrees for 15 minutes.
- Cool.
- Split and spread with butter and jam, and enjoy with your favorite tea.
- {The key to this recipe is not to handle the batter too much with your hands, as it will make them tough.}
Heather b says
November 25, 2015 at 2:22 pmThe scones look amazing!! Gotta try them.
Question: the recipe states “syrup”. Do you mean maple syrup?
Heather