Buttery Scones

Buttery Scones

Category: Breakfast Entertaining

  • Makes 12 scones

  • Prep Time 15 min

  • Cook Time 15 min



  • Preheat oven to 425°.

  • Combine flour, 5 tablespoons sugar, baking powder and salt in medium bowl. Cut in I Can’t Believe It’s Not Butter!® All Purpose Sticks with pastry blender or two knives until mixture is size of coarse cornmeal. Stir in cranberries. Whisk together milk and egg; reserve 1 tablespoon. Mix remaining egg mixture and dry ingredients with fork just until mixture holds together.

  • Lightly knead on lightly floured surface and divide dough in half. Shape each half into a 6-inch circle. Cut each half into 6 wedges with floured knife. Arrange wedges on cookie sheet. Brush tops with reserved milk mixture, then sprinkle with remaining sugar.

  • Bake 15 minutes or until golden. Cool 2 minutes On wire rack. Serve warm.

Read Nutritional Facts

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