Cranberry Buttermilk Scones And Cranberry Cream Scones

For a creamier scone, use the whole egg and the cream substitutes.

To keep this a low calorie scone, use the buttermilk and egg whites. Makes 12 large or 24 small scones

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

If you are using fresh or frozen cranberries, sweeten 1/2 cup of them first with 2 tablespoons of sugar. Let stand at least 5 minutes.

Sift together

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

with 1/2 cup sugar. If you choose low calorie or alternative sweetener like stevia, please check their conversion recommendations.

Add 6 tablespoons of chilled unsalted butter chopped into small pea-sized pieces (soy or vegan margarine works great also). Gently work the flour-butter mixture with a pastry blender until the dough looks like coarse meal.

Tip: Overworking the dough makes scones tough and heavy. Be gentle working in the butter/margarine.

In a separate bowl, beat together

2 egg whites

variation: for a cream scone, substitute 1 whole egg plus l egg yolk (Vegans may substitute soy milk)

2/3 cup buttermilk or

variation: for a cream scone, substitute 1/3 cup cream plus 1/3 cup half and half for the buttermilk

1/2 teaspoon vanilla

Add sweetened fresh cranberries, or use ½ cup chopped dried cranberries.

Add to flour mixture and stir just until blended.

If you are making large triangular cranberry buttermilk scones or cream scones, pat the dough into a circle on a floured board and cut into wedges.

If you are making small scones, divide the dough in half, pat into two rounds, then cut into wedges.

Place on the baking sheet, bake for 15 minutes until lightly golden. Cool on wire racks.

Drizzle with cranberry icing:

Mix ½ cup powdered sugar with 1 tablespoon cranberry jelly, sauce, or cranberry chutney plus 1 tablespoon milk.

Serve warm with a Mao Feng or a Japanese sencha.

These make an easy scone for an autumn or fall tea get-together, or a fun Christmas baking tea party.

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This page was last updated by Sharon Jones on January 30, 2012.

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