By Martha Rose Shulman
Updated Oct. 16, 2023
- Total Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- 4(68)
- Notes
- Read community notes
If you’ve got a crowd coming for Thanksgiving, make some of these for breakfast or for afternoon tea. You can whip them up quickly.
Featured in: Cornmeal for Thanksgiving and Year-Round
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Ingredients
Yield:20 3-inch scones
- 130grams (1 cup) whole-wheat pastry flour
- 130grams (1 cup) fine stone-ground cornmeal
- 50grams (¼ cup) unrefined sugar
- 2teaspoons baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 2teaspoons finely chopped lemon zest
- 3½ounces (7 tablespoons) cold unsalted butter, cut into ½-inch pieces
- 1egg
- ⅔cup buttermilk
- 100grams (¾ cup) dried cranberries, soaked for 10 minutes in warm water and drained
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
112 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 86 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 375 degrees. Line baking sheets with parchment.
Step
2
Sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. Dump any bran remaining in the strainer into the bowl. Place in the bowl of a food processor fitted with the steel blade. Add the butter and lemon zest and pulse until you have a coarse, even mixture.
Step
3
In a separate bowl, whisk together the egg and the buttermilk. Turn on the food processor and add the egg mixture to the flour mixture. As soon as the dough comes together, turn off the machine. Add the cranberries and pulse just a few times to distribute through the dough. Don’t pulse too many times or the cranberries will be chopped.
Step
4
Drop the batter by heaped tablespoons onto the parchment-lined baking sheets, leaving an inch or more of space between each one. Bake one baking sheet at a time in the middle of the oven for 15 to 20 minutes, reversing the baking sheet front to back halfway through, until lightly browned.
Tip
- Advance preparation: These will keep for a couple of days, but the fresher they are, the better.
Ratings
4
out of 5
68
user ratings
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Cooking Notes
David Bandas
I liked the taste a lot, but didn't like the "spread." So, I cubed the butter and froze it before pulsing it in. After dropping them on the cookie sheet, I refrigerated them for an hour. I also turned on the convection fan, so they were perfectly done at 15 minutes and didn't really spread out. Now I'm turning into "that person": I also used an extra teaspoon of baking powder and added a handful of chopped, toasted walnuts. I get asked to bake these over and over!
Marianne
I have made these more than several times and would like to share my adaptations.I use regular organic AP flour, I use organic coarse sugar and increase the amount to 1/2 cup, Increase the zest to 3 teaspoons. I also add a 1/4 cup of chopped pecans.I use an old fashioned 2" ice cream scoop with a trigger release to drop nice rounded equal size mounds. They come out nice without too much spreading. I get regular requests for the recipe and to make them again!
Antonia
I made these for brunch when I had company. Everyone loves them! That said, I did modify the recipe slightly. I added about a quarter cup more sugar and a quarter cup of chopped pecans. I also used plain whole wheat flour instead of pastry flour. I set them out on the parchment paper using a 2 inch diameter scoop. They looked lovely and did not spread. I will definitely be making them again.
amber
Used All Purposed flour instead of whole wheat. Added 1/2 cup of chopped pecans. Doubled the amount of baking soda to 1 teaspoon. Did not soak dried cranberries. Scones came out perfect! No excessive spreading. Baked 20 min at 375F.
amber
Used all purpose flour instead of whole wheat, added 1/2 cup of chopped pecans and doubled the baking soda to one teaspoon. Baked 20 min. Scones came out perfect- no excessive spreading and lightly browned on edges.
David Bandas
I liked the taste a lot, but didn't like the "spread." So, I cubed the butter and froze it before pulsing it in. After dropping them on the cookie sheet, I refrigerated them for an hour. I also turned on the convection fan, so they were perfectly done at 15 minutes and didn't really spread out. Now I'm turning into "that person": I also used an extra teaspoon of baking powder and added a handful of chopped, toasted walnuts. I get asked to bake these over and over!
Sallie
Has anyone used regular whole wheat flour for this recipe? How did it turn out?
SMS
I think that dry cranberries are always sweetened, but would be helpful for this to be included in ingredient list ( I used sweetened). My oven probably needs to be recalibrated, but I can’t imagine baking these for 20 min. I made them bigger, using an ice cream scoop, which yielded 14 scones. Many were a bit too dark on the bottom, baking for approximately 12 minutes, mid oven. Love the texture though, very simple to make.
Jean
A favorite; flavorful and easy to make. Dough can be shaped by hand if you prefer less shaggy looking scones.
Joe Yardley
Agree on the flatness, but soooooo good. Also, curious why this recipe got double-listed, with another page for the same recipe but by Tara Parker Pope?
Peter
We often do scones with cranberries, but these are the bomb! They came out a little crumbly, so perhaps they need more kneading or more liquid. We substituted plain Greek yogurt for the buttermilk, but otherwise stayed pretty true to the recipe. We plan to make more and bring them to a party later today.
10/2017
Small and flat. More egg?
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