My mom and sister have been in town visiting this week. I always like to make my new favorites for them when they come to visit so naturally my new scone recipe was on the list.
With some cranberries leftover in the freezer from Thanksgiving and an endless supply of butter on hand (doesn’t everybody keep 58 packs of butter on hand at all times?!) these were quick and easy to whip up. Not to mention divinely flaky and delicious! The cranberries add the perfect amount of tart to the mildly, sweet dough and the lemon zest gives off an incredible citrus aroma while they bake. Overall a win, I’d say!
Blend flour, sugar, baking powder, baking soda and salt. Chop butter into one-inch cubes and toss it in.
Cut in butter with a pastry cutter. Wanna know the trick to flakey pastry? I know you do, so I’ll just go ahead and fill you in. The trick to flaky pastries are great big hunks of butter. Okay, maybe not great big, but think pea-sized. See?
Zest your lemon into the bowl containing the flour mixture. Then add your buttermilk. Buttermilk isn’t usually something I keep on hand so I add about a tablespoon of white vinegar to whole milk. You could use any citrus juice as a substitute because citrus is acidic. You just need a small amount of acid plus milk to make buttermilk. Let it rest for 10 or so minutes to make my own buttermilk. I do things the hard way, remember?
Stir with a fork until your dough is a crumbly mass.
Chop your cranberries and add them to the dough. If you’re using frozen berries be careful not to let them melt. This will cause them to bleed into your dough, making it all pink (but hey, Valentine’s day is coming up… maybe you wanted pink scones? In my opinion, it’s never too early to start planning for a holiday. Even if you don’t actually do anything you planned on doing…). Then press the dough into a rectangle with your hands, being careful to only press as much as needed in order to have the dough keep its rectangular shape. This keeps your pea-sized chunks of butter intact and avoids mixing them into the rest of the pastry dough.
Brush the top of the dough with melted butter and sprinkle with coarse sugar. Then cut the rectangle of dough into 10 to 12 triangles.
Brush the remaining butter onto the bottom of the pan you plan on using. Place the scones on the pan and bake for 25 to 35 minutes at 375 F.
Yum! Flaky sweet scones with little tart bits that explode in your mouth. Now this is how to start your day off right! Enjoy!
Mama to two little ladies and wife to a geologist, Maia is passionate about life and all it entails. She is a cellist, a teacher, and a food enthusiast. She ran a bed and breakfast while she was in high school to save money for college.