Cranberry scones, Christmas recipes, Holiday breakfast recipes

You might want to include these cranberry scones with your holiday breakfast recipes. These delicious fluffy buttermilk scones are filled with cranberries and with the added flavor of orange peel are special enough for your Christmas recipes.

Scones are popular in many countries, especially Britain, the United States, Canada, New Zealand, Ireland and Australia. The scones were originally made in a large round flat cake (size of 8 inch cake) and baked on a griddle. Then it was cut into triangles when serving. When baking powder became available, the light fluffy scones that we know today began being baked in the oven. Scones being made today can be found in a variety of shapes such as rounds, triangles and squares.

Scones Recipes

Preheat oven to 400F degrees.

• 3 Cups flour


• 1/3 Cup plus 2 tablespoons sugar


• 2 ½ Teaspoons baking powder


• ½ Teaspoon salt


• ½ Teaspoon baking soda


• ¾ Cup cold butter


• 1 Cup buttermilk


• 1 Cup dried cranberries


• 1 Teaspoon grated orange peel


• 1 Tablespoon milk


• ¼ Teaspoon ground cinnamon

Combine the flour, 1/3 cup sugar, baking powder, salt and baking soda in a large bowl.

Cut in the butter with a pastry cutter until crumbly.

Stir in the buttermilk just until blended.

Fold in the cranberries and orange peel.

Turn dough onto a floured board and divide into half.

Shape each half into a ball and pat into a circle.

Cut each circle into 6 wedges.

Place on a lightly greased baking sheet and brush with milk.

Combine the cinnamon with the remaining sugar and sprinkle over the scones. Bake for 15 to 20 minutes or until golden brown.

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