Almond Cranberry Buttermilk Scones

Made from scratch scones are perfect for breakfast, or snacking.


Category: Breads & Cakes, Recipes



  • 2 cups flour
  • 1/3 cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 Tbsp. butter, chilled
  • ½ cup buttermilk
  • 1 large egg
  • 1 ½ tsp vanilla
  • 2/3 cups dried cranberries
  • 2/3 cups Gurley’s sliced almonds


  1. Preheat oven to 400 degrees
  2. In a large bowl, combine flour, sugar baking powder, baking soda and salt.
  3. Cut butter into ½ inch pieces and distribute over the flour mixture.
  4. With a pastry blender cut in butter to flour mixture until it resembles small crumbs.
  5. In a small bowl, stir together buttermilk, egg and vanilla.
  6. Add liquid to the flour mixture and stir to combine.
  7. Add cranberries and almonds to mixture and stir or knead in.
  8. With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreased cookie sheet.
  9. With a serrated knife, cut into 8 wedges.
  10. Bake for 18 to 20 minutes until top is lightly browned and toothpick comes out clean.
  11. Cool on wire rack for 5 minutes.
  12. Cut wedges apart and transfer to rack to cool further.