Nutritional Info

Nutrition Facts

Serving Size 1 (147g)

Calories 762
Calories from Fat 661 (87%)
Amount Per Serving %DIV
Total Fat 73.5g 113%
Saturated Fat 18.3g 92%
Monounsaturated Fat 49.8g
Polyunsaturated Fat 5.4g
Trans Fat 0.0g
Cholesterol 2.8mg 1%
Sodium 839mg 36%
Potassium 115.7mg 2%
Total Carbohydrate 18.9g 6%
Dietary Fiber 1.4g 6%
Sugars 13g
Protein 1g 2%

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Recipe Description
These delicious scones are similar to ones I had while in England.  It took me a couple of tries, but I've come close with this recipe.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  baking soda
2 Tablespoon(T)  featherweight baking powder
1 1/2 Cup(c)  cranberries, fresh or frozen
1/2 Cup(c)  white granulated sugar
1/2 Cup(c)  unsalted butter, softened
1 Teaspoon(t)  cinnamon, ground
3 Cup(c)  unbleached, all purpose flour
1 Teaspoon(t)  vanilla extract
1   large egg
2/3 Cup(c)  low sodium buttermilk


Preheat oven to 375°F.  Spray the scone pan with olive oil.  In a small bowl, beat the egg with the buttermilk and set aside.  In a larger bowl, blend together the flour and the unsalted butter, using either a pastry blender or two knives held together until the mixture looks granular.  Stir in the sugar.  Stir in the buttermilk mixture with a fork until a soft dough forms.  Quickly stir in the cranberries, baking soda and featherweight baking powder.  Roll out onto lightly floured board and shape into an 8 inch circle.  Cut into wedges like a pie, making 8 pieces.  Lift each into the scone pan and pat the sides to fill.  Place immediately into the preheated oven.  Bake for 20 to 25 minutes, or until medium brown.  Let cool for 10 minutes in pan.  Remove from the pan and cool completely.  A fork helps to get them out if they need a little nudging.

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Easy Cranberry Scones
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