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.
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
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!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.