Columbus Cranberry Scones | Midwest Living

Columbus Cranberry Scones

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Columbus Cranberry Scones

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  • Yield: 15 or 16 scones
  • Prep 25 mins
  • Cool 5 mins
  • Bake 15 mins

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These flaky, golden biscuits are delicious for breakfast but you could also serve them with turkey or ham at your holiday dinner.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 2 tablespoons buttermilk powder
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter, cut into pieces
  • 2 eggs, lightly beaten
  • 1/2 cup whole milk, half-and-half, or light cream
  • 3/4 cup dried cranberries, snipped dried cherries, dried currants, or snipped raisins
  • Whole milk, half-and-half, or light cream (optional)
  • Granulated sugar (optional)
  • Whipped cream or butter

Directions

  1. In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder, and soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make well in center of flour mixture. In bowl, mix eggs, 1/2 cup milk, and cranberries. Add to flour mixture. Using a fork, stir until just moistened.
  2. Turn out onto lightly floured surface. Knead gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll to 1/2-inch thickness; cut with a flour 2-1/2-inch round cutter. Or divide dough in half. Pat each half to 1/2-inch-thick circle. Cut each circle into 8 wedges. If you like, brush tops of each round or wedge with some milk. Sprinkle with sugar.
  3. Place 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven 15 minutes or until golden. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm with whipped cream of butter. makes 15 to 16 scones.

Nutrition Facts

(Columbus Cranberry Scones)

chol. (mg) 54, carb. (g) 24, Fat, total (g) 10, sodium (mg) 191, pro. (g) 4, fiber (g) 1, cal. (kcal) 202

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