These scones are so yummy for breakfast! This recipe is quick and simple. You could add blueberries or red raspberries and it would be equally delicious. The fresh cranberries are so seasonal and fun!
Serving Size: 12 Scones
3 cups all purpose flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup buttermilk
¾ cup cold butter, cut into small cubes
1 tablespoon clementine zest
1 cup fresh cranberries
½ cup powdered sugar
2 tablespoons clementine juice
Mix the dry ingredients in a bowl.
Add in butter and mix until crumbling.
Add in buttermilk and mix until doughy.
Fold in the cranberries and zest.
Separate dough into two balls.
On a floured surface, form the dough into a pie shape.
Cut the round into six slices and place slices on a parchment lined baking sheet.
Repeat with other ball of dough.
Bake the scones in a 400 degree oven for 15-20 minutes.
Let the scones cool completely.
Whisk together the juice and powdered sugar to create the glaze.
Drizzle the glaze over the cooled scones.