Buttery Scones

  • Makes 12 scones
  • Prep Time 15 min
  • Cook Time 15 min



  1. Preheat oven to 425°.
  2. 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.
  3. 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.
  4. Bake 15 minutes or until golden. Cool 2 minutes On wire rack. Serve warm.

*SUBSTITUTIONS: Use chopped fresh fruit (peaches, blueberries, apricots) and finely chopped orange or lemon peel; or mini chocolate chips.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU