Rosemary and Dried Cranberry Scones

These Rosemary and Dried Cranberry Scones caught my attention, as I was looking for some inspiration on Pinterest the other day. They sounded really easy to make, and I had everything on hand, so I got busy and made them. I know it sounds like an unusual combination, but they are seriously good. The two flavors surprisingly compliment each other perfectly. Who would have thought? Well, Allison did, over on Celebrating Sweets. She’s got some amazing recipes there. So, thanks to Allison for letting me share it with you with some minor changes.

Rosemary and Dried Cranberry Scones



For the changes:

Rosemary is a strongly aromatic herb. A little goes a long way. It could easily over-power a recipe, especially if you don’t like a whole lot of flavor. I was pretty sure my husband wouldn’t like it, so I cut way back on the rosemary, from 3 teaspoons to 1 teaspoon. I’m so glad I did, because they turned out perfectly balanced in flavor. They got high reviews anyway, so I guess that means they passed the husband test! I’m pleased to say that the rosemary I used was home-grown in my own garden! A bit of an achievement in my tiny garden.

Rosemary and Dried Cranberry Scones

Sprigs of rosemary from my garden.

Another change I had to make was with the buttermilk. Once upon a time, for a brief period, buttermilk was available in my town, but I guess there wasn’t much demand, so they stopped bringing it in. My only alternative is to use buttermilk cream powder, and fortunately for me, I can get Bob’s Red Mill products in Shatin, a town not far from me.

The original recipe called for 3/4 teaspoon of salt and unsalted butter, but I had only salted butter on hand, so I used that and reduced the amount of salt.

I used unbleached flour in place of white flour, because I don’t like the thought of using bleached products in my baking in those amounts. I did use granulated sugar, another bleached product, but it was a small amount compared to the amount of flour.

Rosemary and Dried Cranberry Scones

Makes 10 to 12 scones.

Ingredients List:

1/2 c         dried cranberries

1 tsp          fresh rosemary, chopped finely

2 1/4 c      unbleached flour

1 Tbsp       baking powder

3/4 tsp     baking soda

2 tsp         granulated sugar

1/2 tsp     salt

1/2 c       butter, salted, cut into small chunks

3/4 c      buttermilk



Preheat the oven to 400 F.

Grease a baking sheet.

In a large bowl, combine dry ingredients.

Add butter and cut in until it forms a coarse pea size meal.

Rosemary and Dried Cranberry Scones

Stir in the rosemary and cried cranberries.

Rosemary and Dried Cranberry Scones

Then, using a wooden spoon and your hands, mix the ingredients until the dough comes together into a ball.

Rosemary and Dried Cranberry Scones

On a floured surface, pat out the dough to a thickness of  1/2″ to 3/4″.

Rosemary and Dried Cranberry Scones

Cut rounds using a biscuit cutter, or a drinking glass, in the absence of a biscuit cutter. Whatever the instrument used, it should measure  about 2 1/2″ across. The original recipe advised not to twist as you press down while cutting out the dough. I made a mistake and twisted every single one of them! So don’t do what I did if you want nice, high scones! They’ll still be delicious, but they won’t be high.

Rosemary and Dried Cranberry Scones

Transfer the scones to your prepared baking sheet.

Pop them in the oven and bake for 12-14 minutes or until lightly browned on top.

These scrumptious scones are best served warm with butter and jam…and, dare I say it, thick cream??

I bet they would go very well served up on Christmas morning as an accompaniment to breakfast or brunch. I’m thinking of serving them at high tea! Wouldn’t that be fabulous?

How would you serve Rosemary and Dried Cranberry Scones?

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