Red, White and Blueberry Scones

2016-05-29
  • Yield : 12
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

Ingredients

  • 3 1/4 cups flour
  • 1/4 cup plus 1/3 cup sugar
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 3/4 cup chopped fresh cranberries
  • 1/2 cup fresh blueberries
  • zest of one orange
  • 2/3 cup buttermilk (or soured milk)
  • 1 egg
  • 1/3 cup chopped walnuts

Method

Step 1

Preheat oven to 375 degrees. Combine flour, 1/4 cup sugar, baking powder, baking soda and salt in a large bowl. With 2 knives, cut in butter until reduced to coarse crumbs.

Step 2

In a medium bowl, combine cranberries, blueberries, zest and 1/3 cup sugar and mix well. Stir into flour mixture.

Step 3

In another bowl combine milk and egg, then stir into large bowl and mix just until blended. Add walnuts and mix.

Step 4

Mix well with hands. If too sticky, add flour small amounts at a time. Dollop onto parchment-lined baking sheet (easy clean up!) creating 12 mounds.

Step 5

Bake 25 minutes/until golden brown. Serve with butter if desired. Serve in small, cast iron pans for a cute little skillet scone!

Step 6

For our high altitude friends, there is no adjustment necessary with ingredients or baking time!

Step 7

For the 5" cast iron pans, which may also be used to bake individual scones in: http://www.amazon.com/Lodge-H5MS-Enhanced-Seasoned-Skillet/dp/B00LJSETWM/ref=sr_1_14?s=home-garden&ie=UTF8&qid=1464562315&sr=1-14&keywords=lodge+cast+iron

IMG_0120

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 people rated this recipe

253

Related Recipes:
  • Blackened Brie Roll

  • Teriyaki Tofu with Peanut Sauce and Veggie Pasta

  • Spicy Gumbo with Shrimp, Chicken and Andouille Sausage

  • Holiday Mimosa

  • Halloween Spinach Dip