Ingredients
10
10 servings
- •3 cups self-rising flour
- •½ cup white sugar
- •1 stick unsalted butter
- •½ cup chopped fresh cranberries
- •1 orange, zested
- •¾ cup buttermilk, or more as needed
- •¼ cup cranberry-pomegranate juice
- •1 cup powdered sugar
- •2 tablespoons cranberry-pomegranate juice, or more as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour and sugar in a large bowl. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest.
- Mix 1/2 cup buttermilk and 1/4 cup cranberry-pomegranate juice together and pour over flour mixture. Mix until a soft dough forms. Add more buttermilk as needed to bring dough together.
- Turn dough out onto a floured board. Shape into a circle and cut into 10 wedges. Arrange wedges on the baking sheet.
- Bake in the preheated oven until nicely browned, 12 to 20 minutes.
- Mix powdered sugar and 2 tablespoons cranberry-pomegranate juice together while scones are baking. Brush glaze onto hot scones.
Nutritional Facts
Per 10 servings
- Calories: 316
- Carbohydrate: 53g
- Fat: 10g
- Fiber: 1g
- Protein: 4g
- Sugar: 24g
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