Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
- Total time 50 minutes
- Portion size 12 servings
reheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, rub sugar with orange zest (if using) until fragrant. Whisk in flour, baking powder, baking soda and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.
Make well in centre of flour mixture; using fork, stir in 1 cup + 2 tbsp of the buttermilk just until ragged dough forms.
Turn out onto lightly floured surface. Sprinkle with cranberries and chocolate chips; lightly knead. Quickly pat into 10- x 6-inch rectangle. Brush with some of the remaining buttermilk. Using pastry scraper or chef’s knife, cut dough into thirds crosswise; stack on top of one another. Press to flatten into 1-inch thick rectangle, about 12 x 5 inches.
Cut into 12 rectangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.
Brush with remaining buttermilk; sprinkle with sugar (if using). Bake until deep golden brown, about 19 minutes. Transfer to rack.
Test Kitchen Make-Ahead: Freeze unbaked scones on a baking sheet, then transfer to a freezer bag; freeze for up to two weeks. Bake from frozen in 400°F oven for 23 to 25 minutes.
Nutritional facts PER SCONE about
- Fibre 2 g
- Sodium 364 mg
- Sugars 19 g
- Protein 4g
- Calories 308
- Total fat 14 g
- Potassium 103 mg
- Cholesterol 32 mg
- Saturated fat 9 g
- Total carbohydrate 43 g
- Iron 13
- Folate 25
- Calcium 12
- Vitamin A 10