Updated: Aug 21, 2019
When I hear scone I think of the Queen of England or a tea party. As much as I love having imaginary tea party’s during my day, these scones are meant for the Queen.
I was recently given a cookbook from my brother and cousin Anna, “A Taste of Wyoming.” It's surprisingly amazing. Who would of thought that Wyoming would be known for its food. Each page has something new and exciting and these scones are only the beginning.
This recipe was graciously provided by the “Wildflower Inn” at Jackson Hole. I did some research and this Inn is famous in the area for their breakfast. They have an open floor plan so you can see the chef’s cooking and they are happy to share their tips and tricks with you.
3 cups all purpose flour
1/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup firm butter, cut into small pieces
3/4 cup chopped fresh or dried cranberries
1 tsp orange zest
1 cup buttermilk
cinnamon to taste
sugar to taste
Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into the mixture with a fork until the dough resembles course crumbs
Mix in the cranberries and orange zest. Add the buttermilk and stir until a dough ball can be formed.
Divide the dough into 2 equal balls; roll out each dough ball on a floured surface to a 3/4″ thickness. Cut each flattened dough circle into 6 equal wedges or use cookie cutters to shape them.
Place the cut dough on a baking sheet lined with parchment paper, sprinkle with cinnamon and sugar.
Bake for 12 minutes or until golden brown.