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Ricardos Cranberry Scones

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“A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. He suggests serving them with Honey-Orange buuter (recipe also posted). A beautiful cookbook. These scones look delicious”
READY IN:
40mins
SERVES:
10
YIELD:
20 scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F / 200°C . Oven rack in middle position.
  2. Line a cookie sheet with parchment or baking paper.
  3. Using a food processor- combine the flour, sugar, baking powder and salt. Add the butter and pulse until all of the butter pieces are pea sized. Add the buttermilk and pulse just long enough to moisten the flour.
  4. Transfer the scone mixture to a bowl and fold in the cranberries. Do not overmix.
  5. On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2cm) thick. Using a 2 inch (5cm) cookie cutter, cut the dough into rounds.
  6. Arrange the scones on the baking sheet, leaving space between each one.
  7. Glaze- brush the scones with buttermilk and sprinkle with sugar.
  8. Bake until golden brown, 15 - 20 minuts. Let cool on a rack until ready to serve.
  9. You can freeze the scones.

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