My Go-To Book For Sunday Scones

“Let’s go to The Pancake Cafe,” said my husband on the way home from church. Because he’s always starving mid-morning.

“Let’s go home, and I’ll make cranberry scones,” I said.

“Yum,” he said, and drove us home.

My book automatically opens to Cranberry Scones. (Do you keep cranberries in your freezer, as I do, long after Thanksgiving and Christmas feasts for such a time as this?)

The recipe is easy:

2/3 cup buttermilk or plain yogurt (I use the Greek yogurt, Fage)
1 large egg
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick; yeah, baby!) cold unsalted butter, cut up
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
1 teaspoon freshly grated orange peel
1 tablespoon butter, at room temperature

Heat oven to 375. Measure buttermilk (or yogurt) in a 2 cup glass measure; beat in egg with a fork.

Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add the 8 tablespoons butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.

Add cranberries, sugar and orange peel: toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.

Bake 20 to 25 minutes, or until medium brown. Remove to a wire rack. Brush with the 1 tablespoon of soft butter. Let cool, uncovered, at least 1 hour before serving.

Or, if you’re in our family, serve as soon as you can touch them without burning your fingers. Preferably with a soft boiled egg, a slice of crisp bacon, and a cup of tea.

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25 thoughts on “My Go-To Book For Sunday Scones

  1. what a treat! I do keep cranberries in my freezer, but somehow I can't summon up any enthusiasm for them after about February. And I love scones, so you've saved me! 🙂

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  2. I thought you might, Audrey, have such a store on hand. 😉 I think you're right, though, after February it's time to give them a rest. I hope you make these; if you do, I know you'll love them.

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  3. Lovely! My whole family love scones a lot. We don't have cranberries here often, it's not something you find in the Netherlands a lot. But I'm sure blackberries or blueberries would do very well, too.

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  4. Leswammes, I remember when I lived in Germany I wanted to prepare a Thanksgiving feast for our German landlord, and I couldn't find cranberries anywhere! (Or, turkey for that matter.) One forgets how many things one eats are from one's own native land. I think the berries you mentioned would be great, especially if they were frozen so they wouldn't burst when you kneaded the dough.

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  5. These look scrumptious, Bellezza! My scone recipes are from an ancient copy of Colonial Home magazine — they had a feature length article on scones that I pulled out, and have toyed around with for years. Those pages are pretty tattered at this point. Thanks for highlighting this book!

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  6. I'm pretty sure we didn't even have cranberries, this year, but Mom-in-law was cooking so I wouldn't have had leftovers, anyway. We had duck a l'orange for our big dinner at Christmas. Not particularly traditional but very good. We love scones, though! If I still used google reader, I'd favorite this post for the recipe. Guess I'll have to actually use a pen and paper!

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  7. I have buttermilk, and butter – and dried sour cherries! Those ought to do just fine, especially with a quick bring-to-boil-drain-and-cool.I've been wanting a good scone, but have learned not to buy them from bakeries, Starbucks, etc. They're not worth the price. But I didn't realize how easy they'd be to do!

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  8. How bizarre..I was looking through "Biscuits and Scones" with my coffee this morning, decided on cookies instead. I've never tried the Cranberry Scones but they look yummy!

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  9. I her Muffins cookbook and absolutely love it (although it is falling apart from so much use). I will definitely have to check out this Scones cookbook as well.

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  10. The look wonderful, Bellezza! I love to bake but I barely got myself motivated to make the Christmas cookies my nieces wanted…Any clues on how I can get it back? Ah, well.cjh

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  11. Those look delicious! I love scones! When I lived in England, I must have eaten them at least 3 times a week. I always had them with some clotted cream and some sort of fruit preserves – yummy!! I'll have to copy down your recipe, because yours look sooo good. Plus, my little sister loves scones, so this will be a good treat to make for her. Cheers!

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  12. Bellezza, I've never had much luck making scones, cranberry or otherwise, but this recipe seem fairly simple–and the results look heavenly! The cover of the book looks like an impressionistic painting, and your photos are beautifully coordinated.

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  13. What a coincidence! Just yesterday, I was looking at scone recipes. We have a wonderful little cookbook called Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot and I was trying to decide whether I should buy myself a copy. I resisted. I have far too many cookbooks. But maybe this was a sign! Maybe I really should buy it today. 🙂

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  14. I get in a crazy baking mood when we're snowed in, and Texas is SNOWED IN AGAIN. I have all of this stuff in my fridge, so I may try these today!

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  15. Can I admit to never having had a scone? We talked about getting them when we were in London 10 years ago but I don't recall that we ever did.These look DIVINE.

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  16. Thanks for the inspiration. Our first effort – with Blackberries – didn't produce results that looked like yours but we had fun. We made these tonight with our boys and served it with a spoonful of ice-cream. Tomorrow, I'll have another with my coffee and my book on my Metra ride to work.ChristopherTK

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  17. Christopher, it makes me so happy that you tried these with your boys and that you'll enjoy them with your coffee! Another way that I prepare them for baking is to form the dough into one big ball, flatten it a bit, and cut it into eight wedges (like a pie). I bake them in triangle shaped wedges, and they look beautiful that way, too. Plus, it'a little easier. :)Blessings on your days.

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