A quick basic scone recipe with traditional holiday ingredients...great treat for Christmas morning! Serve warm with butter and tea!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.

  • In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange peel and nuts. Mix lightly.

  • In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times, being careful not to over handle. Divide dough in half. Turn out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges. Place scones on lightly greased baking sheets.

  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts

211 calories; protein 4g 8% DV; carbohydrates 28.6g 9% DV; fat 9.4g 15% DV; cholesterol 31.3mg 10% DV; sodium 173.6mg 7% DV. Full Nutrition
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Reviews (215)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/28/2003
This is a PERFECT recipe. Don't be confused by the instructions to knead the batter. I think the author just means to mix the berries and nuts well. Instead, I dropped rounded spoonfuls on a baking sheet and baked at 375 for 20 minutes as instructed. These scones couldn't have been any better from a New York City bakery! I've made three batches of this recipe in one week and everyone who has tried one has raved (and everyone thinks they must be so hard to make! I've got them fooled!) I use the Crasins found next to raisins and leave out the sugar and orange. For variation, I've substituted chocolate chips and walnuts. DELICIOUS and PERFECT every time!!! Read More
(217)

Most helpful critical review

Rating: 1 stars
04/15/2003
I hate to give a bad rating for this recipe because it looks so yummy and has potential, but it was an absolute disaster! The recipe calls for way too much cream and not enough flour. My "dough" was the consistency of muffin batter and I followed the recipe exactly. Kneeding it was out of the question. Read More
(90)
248 Ratings
  • 5 star values: 157
  • 4 star values: 58
  • 3 star values: 17
  • 2 star values: 10
  • 1 star values: 6
Rating: 5 stars
12/28/2003
This is a PERFECT recipe. Don't be confused by the instructions to knead the batter. I think the author just means to mix the berries and nuts well. Instead, I dropped rounded spoonfuls on a baking sheet and baked at 375 for 20 minutes as instructed. These scones couldn't have been any better from a New York City bakery! I've made three batches of this recipe in one week and everyone who has tried one has raved (and everyone thinks they must be so hard to make! I've got them fooled!) I use the Crasins found next to raisins and leave out the sugar and orange. For variation, I've substituted chocolate chips and walnuts. DELICIOUS and PERFECT every time!!! Read More
(216)
Rating: 5 stars
04/14/2003
I substituted 1/2 cup plain yogurt for the half and half cream so they were not a liquidy as some people may have found. I also added white chocolate to the center. My roomates can't wat until I make them again! Read More
(101)
Rating: 1 stars
04/14/2003
I hate to give a bad rating for this recipe because it looks so yummy and has potential, but it was an absolute disaster! The recipe calls for way too much cream and not enough flour. My "dough" was the consistency of muffin batter and I followed the recipe exactly. Kneeding it was out of the question. Read More
(90)
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Rating: 5 stars
06/18/2005
This was so good. I used dried cranberries instead of fresh, delicious. I also used sliced almonds instead of walnuts. Instead of half and half, I used one cup of vanilla yogurt and 1/4 cup of skim milk. I dropped tablespoonfuls and it made 15. They baked in 17 minutes. They were fast and easy. I can't wait to try it again. Read More
(57)
Rating: 4 stars
06/28/2003
As other people mentioned I had to add some extra flour because the dough was too sticky. I also used dried cranberries (5 ounce bag) as fresh ones were out of season. I added a little water to the dried cranberries so that the sugar would stick. The scones turned out better than I thought they would as I was scraping the still sticky dough off my counter. My brother who is quite stingy with compliments said "they were good " which is top rating coming from him. Thanks for the recipe. Read More
(39)
Rating: 5 stars
09/27/2003
We're big scones fans around here and these were excellent. I did add a touch more flour, though scones make a sticky dough. I also drizzled an orange glaze over them when slightly cooled to make them like the ones we get at Starbucks! Very good. Read More
(35)
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Rating: 5 stars
12/05/2003
Made these for Thanksgiving. The dough was extremely sticky, however with additional flour it was just fine. I omitted the nuts and used craisins instead of fresh cranberries. A real hit. My Mom was disappointed that she didn't have one to take home. Read More
(25)
Rating: 4 stars
04/14/2003
I never made scones before, but I found the dough to be a bit fussy. I had to add more flour to make it a workable dough to roll. I rolled it into a 10 inch circle and cut it into 12 wedges with a pizza cutter. I added cinnamon instead of nutmeg. The scones had nice texture and flavor. Read More
(25)
Rating: 5 stars
04/14/2003
VERY delicious and they come out looking and tasting like I hoped! And fun to make! I took another reviewers advice and used a small containor of plain yogurt and it was great. Dough will be sticky so have extra flour on the side for your board hands and utensils! Read More
(22)
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