Last year my mom and I went to Victoria B.C. for our birthdays. We stayed in the best bed & breakfast ever while we were there, Abbeymoore Manor. Let me just say Anne and Ian, the innkeepers were so gracious and nice. If you EVER plan to go to Victoria you’d got to stay at Abbeymoore Manor. Anne and Ian made us feel so welcome and were super helpful when we need to find good restaurants to eat at or things to do. One of the best things about the Abbeymooore were the breakfasts. Each morning we would head to the cute dinning room to eat. The food was beyond amazing! We had quiches, yummy yogurt, cherries and muesli. Not to mention muffins, omelets, fritters.. and these WONDERFUL cranberry-orange scones.
These scones are the most amazing things ever. I mean around here when you order a scone it’s usually a rock-hard, dry, sometime flavorless mess. This recipe is NOT like that at all.
These scones are light, fluffy, flaky, yummy, goodness. I do have a couple tips for you. The key to this recipe, I think, is the cold butter. After I put in the cranberries, I stick the mixture in the frig for about 10 minutes. I can’t stress enough you important it is to not overwork your dough. The more you knead it, mash it, etc.. the tougher the scone.
3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon grated orange peel
3/4 cup chilled, unsalted butter, cut into 1/2 inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
- Preheat oven to 400°F.
- Line baking sheet with parchment paper.
- Sift flour, sugar, baking powder, salt and baking soda into large bowl.
- Mix in orange peel. Add butter and blend with pastry blender until mixture resembles coarse meal.
- Mix in dried cranberries.
- Gradually add buttermilk, tossing with fork until moist clumps form.
- Turn dough out onto lightly floured work surface.
- Knead briefly to bind dough, about 4 turns.
- Form dough into 1-inch-thick round.
- Cut into circles and transfer to prepared baking sheet, spacing 2 inches apart.
- Bake until tops of scones are golden brown, about 12 to 15 minutes.
- Remove from baking sheet and serve scones warm or at room temperature.
Makes about 10 to 12 depending on thickness and size