We were camping last week and our family tradition is to have buttermilk pancakes with loads of crispy bacon for breakfast the first morning camping.
After we got back home, I had half a carton of buttermilk in the fridge that needed using. How come the smallest carton of buttermilk comes in a quart size? I always seem to have extra buttermilk on hand that needs to be used before it expires and ends up getting tossed. I hate waste!
While I was perusing some of my favorite recipe books I stumbled upon these delectable, easy to make scones. My problem of what to make with the leftover buttermilk was solved. I’m so happy I picked up this recipe book at my local thrift store, Portland’s Palate, a collection of recipes by the Junior League of Portland, Oregon.
I was able to whip them up them in the time it took my oven to preheat. What’s really nice is that these scones are not overly sweet. The recipe only calls for a tablespoon of sugar in the dough, then I topped them with a light sprinkle of cane sugar for a bit of added sweetness that baked right into the top. The dried cranberries bring a nice bit of tartness to the party and topped with a little jam…they are absolutely divine!
These scones are the perfect accompaniment with a hot cup of coffee or tea in the morning. They are so easy to bake up you can easily whip up a batch even on a busy weekday morning.
Have a friend stopping by on short notice? No need to panic. You can pull out a freshly baked batch of scones as you greet your guests. Won’t you be the hostess with the mostest serving up a batch of hot, freshly baked scones. So much better than any store bought, mass produced confection.
These come together so quickly you will want to get the oven preheating to 425 ° while you make the scones.
Lightly butter a baking sheet or line with a silpat liner.
In a large bowl, mix together flour, baking soda, sugar and salt. Add cold butter.
Cut in butter using a pastry knife until mixture resembles coarse sand.
Add eggs, vanilla, buttermilk, and stir until well combined.
Add cranberries and stir to combine.
Turn dough out onto a lightly floured surface and knead the dough for about 1 minute.
Pat or roll the dough out until it is about ¾ inches thick.
Cut dough into equally sized wedges.
Place wedges on prepared cookie sheet.
Brush the top of each wedge with milk and top with a sprinkle of cane sugar.
Bake in a 425° oven for 15 minutes.
Serve warm with your favorite fruit preserves.
Buttermilk Scones
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 4 tbsp cold butter, cut into small chunks
- 2 large eggs, well beaten
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup dried cranberries or raisins
- 1 tbsp milk
- 1 tsp Demerara cane sugar
Instructions
- Preheat oven to 425° F.
- Lightly butter a baking sheet or line with a silpat liner.
- In a large bowl, mix together flour, baking soda, sugar and salt.
- Cut in butter using a pastry knife until mixture resembles coarse sand.
- Add eggs, vanilla, buttermilk, and cranberries stir until well combined.
- Turn dough out onto a lightly floured surface and knead the dough for about 1 minute.
- Pat or roll the dough out until it is about ¾ inches thick and cut into equally sized wedges.
- Place wedges on prepared cookie sheet.
- Brush the top of each wedge with milk and top with a sprinkle of Demerara sugar.
- Bake in a 425° oven for 15 minutes.
- Serve warm with your favorite fruit preserves.
Did You Make This?
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