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Michael and I first enjoyed these warm scones at Grandma Cub’s Easy Street Cottage on Nantucket Island in 1996. These have been a favorite of Michael’s ever since. Grandma Cub, a Nantucket native, was a very special lady; She was a phenomenal baker; she knit all of our Christmas stockings and never forgot a birthday. Whenever we make these scones or hang our stockings on Christmas Eve, she is foremost in our thoughts.
I have shared this recipe with many friends over the years and recently included it in a real estate mailing promoting this BLOG and campaign. I feel it needs to be here for all my friends, family, and clients to enjoy.
Grandma Cub’s Cranberry Buttermilk Scones
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1.5 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 6 separated TBSP unsalted chilled butter
- ½ cup buttermilk
- 1 egg
- 1.5 tsp vanilla
- 2/3 cup dried cranberries (Craisins)
Preheat oven to 400 degrees. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into ½ inch cubes and distribute over flour mixture. With a pastry blender, cut in butter until coarse crumbs form. In a small bowl, stir together buttermilk, egg, and vanilla. Add to flour mixture, mix well with a rubber spatula, and stir in dried fruit. Line a baking sheet with parchment paper. With lightly floured hands, pat dough into a 1-inch-thick circle on the baking sheet. With a lightly floured spatula, cut eight wedges. Bake for 15-18 minutes or until the top is lightly browned; separate wedges and bake for another 5 minutes. Cool on a wire rack. Enjoy!
