If you ask me you really can’t go wrong with a good scone! It pairs nicely with coffee (my favorite) or tea. And you can eat them just about any time of the day. I had one for breakfast AND lunch.
  • CourseBreakfast
Servings Prep Time
12people 20minutes
Cook Time
Servings Prep Time
12people 20minutes
Cook Time
  • 2cups Organic Flour
  • 1/4cup Organic Cane Sugar
  • 2teaspoons Baking Powder
  • 1/2teaspoon sea salt
  • 2tablespoons Butter
  • 1/2cup Fresh or Dried Cranberries
  • 1/4cup Chopped Walnuts
  • 1cup Buttermilk plus extra for tops*
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, sugar, baking powder, and salt. With fingertips, cut in butter until the mixture turns into coarse crumbs. Stir in cranberries and walnuts.
  3. Make a well in the center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; the dough will be sticky.
  4. Divide the dough in half. On a lightly floured surface (or floured parchment), press each portion into an 8” round, about 1/2” thick. Cut each round into 6 triangles.
  5. Place the scones on the baking sheet and brush the tops with buttermilk. Bake for 12 – 16 minutes. Serve warm.
Recipe Notes

*If you don’t have buttermilk you can easily make it by putting 1 Tbsp vinegar or lemon juice into 1 cup of milk. You will notice the mixture start to thicken and develop curds after about 5-10 minutes. Use the entire mixture, including curds. There will be no effect to the taste of the scones.