Cranberry Tangerine Buttermilk Scones 3

Cranberry & Tangerine Buttermilk Scones

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In this recipe, Jason Barrows makes a delicious cranberry and tangerine buttermilk scones. Easier than you think and a great treat for fall and winter.

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Ingredients

 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
Yields1 Serving
Nutrition Facts

Servings 1

Prep Time10 minsCook Time35 minsTotal Time45 mins

Instructions

1

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.

2

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.

3

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.

4

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!

5

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.

6

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.

7

Brush the top of the dough with melted butter and generously sprinkle it with the sugar.

8

Cut the dough into 12 even-sized triangles, and transfer to your lined baking sheet.

9

Bake for about 25 to 35 minutes, until the tops are lightly browned.

10

Serve warm with jam, butter, or just plain. Enjoy!

Cranberry Tangerine Buttermilk Scones 2

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JerryJamesStone

Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.

Ingredients

 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

Directions

1

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.

2

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.

3

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.

4

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!

5

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.

6

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.

7

Brush the top of the dough with melted butter and generously sprinkle it with the sugar.

8

Cut the dough into 12 even-sized triangles, and transfer to your lined baking sheet.

9

Bake for about 25 to 35 minutes, until the tops are lightly browned.

10

Serve warm with jam, butter, or just plain. Enjoy!

Cranberry Tangerine Buttermilk Scones 2

Cranberry & Tangerine Buttermilk Scones