"Gimme Thrive" Cranberry Buttermilk Scones

by Julie Finlayson on May 16, 2016
Julie Finlayson
Overall Rating: 0/5 | Kids Rating: 0/5


Melt-in-your-mouth wedges of happiness!

Serves: 12

Prep Time: 20 min

Cook Time: 20 min

Total Time: 40 min

Total Time:
Prep Time:
Cook Time:
40 min
20 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 3 c. White Flour (All Purpose Unbleached Flour)
  • 1/3 c. Cane Sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. Iodized Salt
  • 1/2 tsp. baking soda
  • 3/4 c. cold butter
  • 1 c. buttermilk
  • 1 c. dried cranberries (Craisins)
  • 1 tbsp. milk
  • 1/4 tsp. cinnamon

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  1. Preheat oven to 400°F. Grease a large baking sheet.
  2. In a large bowl, combine flour, 1/3 cup sugar, baking powder, salt, and baking soda. Whisk together well.
  3. Cut butter into small pieces. Cut in butter with a pastry blender (pictured) or with two knives until the mixture resembles course crumbs. Stir in buttermilk, just until combined (do not overmix). Fold in cranberries.
  4. On a floured surface, form dough gently into an even mass; then divide in half. Form each half into a circle six inches in diameter. With a floured knife, partially cut each circle into 6 pieces (just cut about 1/2-3/4 of the way into the dough. Transfer both circles to baking sheet.
  5. Brush each circle with milk. Combine the 2 Tbsp. sugar and the cinnamon and sprinkle evenly over both circles. Bake for 15-20 minutes.**


  1. *To make buttermilk if you don't have any: In a glass measuring cup, pour in 1 Tbsp. apple cider or white wine vinegar. Pour milk up to the 1-cup line. Allow to sit for 5 minutes before using. **This sometimes takes more than 20 minutes for me. I always test the middle with a knife--it should come out with a few small crumbs on it but should not be wet. Overbaking will make a less than satisfactory final product.