In a large bowl combine the flour, sugar, orange peel, baking powder, and baking soda.

Cut in the butter until mixture resembles coarse crumbs. Add cranberries and currants; stir to combine.

Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry).

Form dough into 2 equal balls.

Preheat oven to 400 F. On floured surface work half of the dough into 6-inch circle, about 1/2-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a 1-inch space between each one. Repeat procedure, using remaining dough.

Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack and let cool.


Enjoy the holidays with these vanilla buttermilk scones with cranberries and currants.

Mr Breakfast would like to thank football for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From scoop

Rating (out of 5):

These were great. Omitted the currants and they were still delicious!

Comment submitted: 11/30/2011 (#13260)

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