Cranberry Cherry Buttermilk Scones
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These fresh, tangy and filling Cranberry Cherry Buttermilk Scones have a buttermilk dough with cranberry, orange, dried cherries and pecans.
Visiting relatives in town for the holidays? Got your hands full with dinner cooking? If you want something to greet the visiting family to the kitchen in the morning, I’ve got a winner for you, Cranberry Cherry Pecan Scones.
You can either think ahead and make these the night before, or make them in the morning, letting the aroma of fresh-from-the-oven goodness waft through the house. These fresh, tangy and filling Cranberry Cherry Pecan Scones will please anyone. I like to have them waiting for them when they rise with some steaming coffee.
Cranberries are so versatile and the other day as I was trying out a new cranberry relish idea, I had made about four cups worth and decided to create these amazing scones. A perfect bite in the morning or as an afternoon snack, these go so well with coffee or tea.
I love mixing dried cherries in with cranberries. The flavor combination has the sweet and tangy that wakes up the palette, while the crunch of the pecans adds a smokey nuance. With the coarse sugar crystals clinging on the crunchy outside of a soft on the inside scone, I am satisfied and think you will fall in love with this one.
The bonus here is they can be made quickly, too.
In a medium saucepan combine the water, orange juice, sugar, cranberries and dried cherries and bring to boil. Lower heat to simmer and cook until cranberries pop and a sauce begins to form into a thick relish, about 8 minutes.
Remove from heat and allow to cool, set aside. I’m only going to be using a cup of this cranberry relish for the scones. I saved the rest for another use.
Preheat oven to 375°. Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk. If you don’t have buttermilk on hand, feel free to substitute milk. I just wanted to keep the tangy flavor theme like in my Chocolate Chip Pecan Buttermilk Scones.
Sift both flours, baking powder, kosher salt, in a large bowl. Using a pastry blender, cut in the chilled butter until the mixture resembles coarse meal.
Fold in a cup of the cranberry relish and chopped pecans. Add the milk mixture, stirring just until moist.
Place the dough onto a floured surface and knead lightly four times with floured hands. Don’t overwork the beautifully colored dough. Form the dough into an 9-inch circle or rectangle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4″ thick. With a knife, cut dough into wedges all the way through, depending on how big you want your scones.
Brush egg white over dough and sprinkle evenly with coarse sparkling sugar.
Bake until golden, about 18 minutes. Serve warm.
These Cranberry Cherry Pecan Scones are so good. I love the tangy cranberry and cherry flavor, it’s a fantastic combination. The crunchy exterior and flaky, soft interior of these buttermilk dough based scones help get me ready for the day and didn’t last long either. Enjoy and happy holidays!
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Cranberry Cherry Buttermilk Scones
Ingredients
- 4 cups cranberries
- 1 cup dried cherries
- 1/2 cup water
- 1/2 cup orange juice
- 3/4 brown sugar
- 1/4 cup pecans chopped
- 1/4 cup cold buttermilk
- 1/4 cup brown sugar
- 3 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp chilled butter cut into small pieces
- 1 large egg white lightly beaten
- 1 1/2 tbsp coarse sparkling sugar crystals
Instructions
- In a medium saucepan combine the water, orange juice, sugar, cranberries and dried cherries and bring to boil. Lower heat to simmer and cook until cranberries pop and a sauce begins to form into a thick relish, about 8 minutes. Remove from heat and allow to cool. Set aside.
- Preheat oven to 375°. Combine the buttermilk, brown sugar, vanilla extract and egg in a medium bowl with a whisk.
- Sift both flours, baking powder, kosher salt, in a large bowl. Using a pastry blender, cut in the chilled butter until the mixture resembles coarse meal.
- Fold in a cup of the cranberry relish and chopped pecans. Add the milk mixture, stirring just until moist.
- Place the dough onto a floured surface and knead lightly four times with floured hands. Don’t overwork the dough. Form the dough into an 9-inch circle or rectangle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about 3/4″ thick. With a knife, cut dough into wedges all the way through, depending on how big you want your scones. Brush egg white over dough and sprinkle evenly with coarse sparkling sugar.
- Bake until golden, about 18 minutes. Serve warm.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Woah. I love the tart + sweet combo you’ve got going on here, Kevin. I could imagine waking up to a tray of these freshly baked treats…now I just have to convince my wife to make them for me. Haha! Nice work. And happy early Thanksgiving to you and your family, too!
Thanks David, but from what I’ve seen on your site I have complete faith you can make these, too! All the best to you and the family this Thanksgiving and stay safe and warm.
Fantastic recipe Kevin! Looks delicious! What restaurant have you had the best scones? Remember to add it to your Besty List! http://www.thebesty.com/keviniscooking
Thanks so much Julia! I remember the best scones were at a small inn near Bath, England on a recent road trip. Haven’t had thatmany here in San Diego, but I will add to Besty when I find them. Have a great Thanksgiving!
I love that these are loaded with different textures and flavors. I like scones that have a lot going on more than straight cream scones. These look just perfect. Have a wonderful Thanksgiving!
Thanks so much Marissa – they were gone in no time at all! Happy Thanksgiving to you and yours.
Oh man, those are some ridiculously awesome scones. I’m loving the flavor combo too, cranberries, cherries, orange, so legit!
Thanks Mike – Have a great Thanksgiving!
These are incredible looking, Kevin. A work of art my friend. Have a great Thanksgiving!
Thanks Matt you and yours, too!