Recipe
Cranberry cinnamon scones
Total time:
30 minutes
Yield:
8 scones
Indulge in the perfect blend of tart cranberries and warm cinnamon with our cranberry cinnamon scones. These freshly baked delights are ideal for breakfast or a cozy afternoon snack. Treat yourself to a comforting taste of homemade goodness today!
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Ingredients
- 2 ½ cups (625 ml) all-purpose flour
- ½ cup (125 ml) sugar
- 2 tsp (10 ml) baking powder
- ½ tsp (2.5 ml) cinnamon
- ½ tsp (2.5 ml) salt
- ½ cup (125 ml) butter, cubed
- ¾ cup (180 ml) buttermilk
- ¾ cup (180 ml) dried cranberries
Preparation
- Preheat oven to 400°F (200°C). Line a cookie sheet with parchment paper.
- In a large bowl (or food processor), combine the flour, sugar, baking powder, cinnamon and salt.
- Add the butter to the dry ingredients. Cut the butter into the flour mixture by using a pastry blender or if using a food processor, pulse a few times until it resembles breadcrumbs.
- Add the buttermilk and mix just until combined.
- Turn the dough out onto a floured surface and knead 2 or 3 times until well blended. Gently pat the dough out until it’s about ¾ inch (2 cm) thick.
- Use the rim of a glass to cut out biscuit shapes or use a pizza cutter and slice triangles in the dough.
- Place the rounds or triangles on the lined baking sheet, leaving space between each one.
- Bake until slightly golden brown, about 15 minutes.
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