Cranberry-Buttermilk Scones

cranberry-scones-buttermilk RecipeYunhee Kim


  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons chilled unsalted butter, cut into small pieces
  • 1/3 cup low-fat buttermilk, well-shaken
  • 1 large egg, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh or frozen cranberries, thawed
  • 1 egg white, lightly beaten
  • 1 1/2 teaspoons coarse sugar


1. Preheat oven to 400°. Combine first 5 ingredients; cut in butter with pastry blender until mixture resembles a coarse meal.

2. Whisk together the buttermilk, egg, and vanilla. Add to dry ingredients with cranberries; stir just until moist.

3. On lightly floured surface, knead dough with floured hands 5 or 6 times; pat into 7-inch round. Cut into 6 wedges; transfer wedges to parchment-lined baking sheet.

4. Brush tops with egg white, and sprinkle with coarse sugar. Bake 15 minutes or until golden. Let cool on wire rack 10 minutes before serving.

  • Prep Time:
  • Cook Time:
  • Yield: Makes 6 servings (serving size: 1 scone)

Nutritional Information

Calories per serving:266
Fat per serving:5g
Saturated fat per serving:3g
Monounsaturated fat per serving:1g
Polyunsaturated fat per serving:0.0g
Protein per serving:5g
Carbohydrates per serving:50g
Fiber per serving:2g
Cholesterol per serving:46mg
Iron per serving:2mg
Sodium per serving:319mg
Calcium per serving:108mg