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Monday, February 15, 2010


In the last post I discussed the beef vegetable soup and scones that we had for lunch.  Here is the recipe for the Cranberry Buttermilk Scones.

  3 cups all purpose flour
  1/2 cup sugar
  2 1/2 tsp. baking powder
  2/4 tsp. baking soda
  3/4 cup butter or margarine - we prefer Gold n Soft stick margarine
  1 cup buttermilk
  1 cup dried cranberries

  1 tablespoon milk
  2 tablespoons sugar
  1/4 teaspoon cinnamon

Preheat your oven to 400 degrees

Combine the 1/2 cup sugar, 3 cups flour, baking soda, salt, and baking powder in a bowl.  Put 1/2 the flour mixture in your food processor with 1/2 the margarine.  Process until mixed.  Repeat with the 2nd half of the flour mixture and margarine.
Put all the processed mixture in a large bowl and stir in the buttermilk until just combined then fold in the cranberries. 
Turn the dough onto a floured surface and divide the dough in half.  Shape each portion into a ball and pat lightly into a 6-inch circle.  Cut each circle into 6 wedges and place on a baking stone (my wife likes to use her Pampered Chef baking stone) or lightly greased baking sheet.
Combine the 2 Tbsp sugar with the 1/4 tsp. of cinnamon.  Brush each wedge with milk and sprinkle the sugar/cinnamon mixture over the top
Bake for 15 to 20 minute at 400 degrees (don't use convection)

Eat while warm with butter or preserves.  Enjoy!

1 comment:

  1. What a great blog! I haven't encountered another blog about cooking that I enjoyed anywhere near as much. Keep up the great writing!