Cranberry Vanilla Buttermilk Scones

Cranberry Vanilla Buttermilk Scones | The Rose Table

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.

Cranberry Vanilla Buttermilk Scones | The Rose Table

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 | The Rose Table

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

  1. Preheat oven to 400 degrees. Lightly grease two cookie sheets.
  2. In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and dried cranberries.
  3. Incorporate the butter into the dry ingredients using a pastry blender or spatula. Mix until well-combined. (Some lumps are okay.)
  4. 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.)
  5. 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.
  6. Bake for 15 to 18 minutes or until they’re golden brown. Serve warm with butter and jam.

Cranberry Vanilla Buttermilk Scones | The Rose Table

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Happy baking,

The Rose Table Logo | Food, Travel, Garden

 

 

Gabby, Cavalier King Charles Spaniel

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