Heaven only knows why our founding fathers didn’t carry Britain’s tea time tradition overseas. I’m not a huge tea person but I’m a tremendous fan of afternoon pastries.
On this particular afternoon I hit a slump and needed a snack. (After all, it had been a whole two hours since lunch.) A craving for scones railroaded me. I didn’t have all of the ingredients on hand for the recipe I was working off of so I improvised. The result is hands down the best scone I’ve ever had. I hope you love it as much as I do!
Cranberry Vanilla Buttermilk Scones
(Makes 9 scones.)
3 cups flour
1/2 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
zest of 1 lemon
1 cup dried cranberries
1/2 cup butter, at room temperature
3/4 cup buttermilk
1 large egg
1/2 tsp vanilla extract
Raw sugar for sprinkling
- Preheat oven to 400 degrees. Lightly grease two cookie sheets.
- In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and dried cranberries.
- Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
- Whisk together the buttermilk, egg, and vanilla. Add the wet ingredients to the dry ingredients, stirring gently until just combined. (Don’t beat the mixture or your scones will be tough.)
- Using a 1/4-cup measuring cup, scoop dough onto two lightly greased or parchment-lined cookie sheet. (The rounds should look similar to large cookies about to go in the oven.) Sprinkle scone dough with raw sugar.
- Bake for 15 to 18 minutes or until they’re golden brown. Serve warm with butter and jam.