Cranberry & Tangerine Buttermilk Scones

A Jerry James Stone Recipe


Baked Good


  • 4 3/4 cups of flour
  • 3/4 cup of dried cranberries
  • 1 tablespoon of baking powder
  • 3/4 teaspoon of baking soda
  • 1/2 cup of sugar
  • 1 1/4 teaspoon of salt
  • 17 tablespoons cold, unsalted butter
  • 1 1/2 cups of buttermilk
  • 1 teaspoon tangerine zest
  • Topping:
  • 3 tablespoons butter, melted
  • ¼ cup turbinado sugar
Jump to instructions
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, cover the dried cranberries with enough hot water to cover, allowing them to plump up (about 10 minutes). Once they have softened, drain them.
  • Sift together the following ingredients: flour, baking soda, and baking powder. Add the dry ingredients to the bowl of a stand mixer fitted with a paddle attachment. Next add in the salt and sugar and slowly mix to combine.
  • Cut the butter into small cubes spread them across the top of the dry ingredients. Pulse the mixer to combine. The mixture should be coarse with pea-sized pieces of butter. It is important you don’t break down the butter too much!
  • Add the buttermilk, tangerine zest and cranberries and mix on low until the dough just forms. Add a bit more buttermilk if the dough is too dry.
  • Take the dough out and place onto a cutting board dusted with flour. Shape it into a long rectangle about 5-inches wide by 18-inches long by 1½-inches thick.
  • Brush the top of the dough with melted butter and generously sprinkle it with the sugar.
  • Cut the dough into 12 even-sized triangles, and transfer to your lined baking sheet.
  • Bake for about 25 to 35 minutes, until the tops are lightly browned.
  • Serve warm with jam, butter, or just plain. Enjoy!
    Cranberry Tangerine Buttermilk Scones 2