Cranberry Scones - Gerry Richmeier

3 cups all-purpose flour

4 teaspoons baking powder

½ teaspoons baking soda

½ teaspoons salt

½ cup sugar

2 sticks unsalted butter chilled and diced

3 extra large eggs

2/3 cup buttermilk or plain yogurt

1 cup frozen or fresh cranberries

1 teaspoon freshly grated orange zest


Preheat oven to 350 degrees. 

Blend flour, baking powder, baking soda, salt, sugar and butter in food processor just until mixture is consistency of cornmeal.


Beat eggs and buttermilk with a hand or stand mixer. 

Beat in flour mixture until a soft dough forms. 

Fold in cranberries and orange zest. 


Scoop dough with an ice cream scoop onto an ungreased cookie sheet. Bake scones for about 20 minutes until golden.



This dough freezes well and yields fresh-baked treats with minimal time in the morning. 

Simply scoop dough onto a cookie sheet, lightly cover it with plastic wrap and freeze. 

When frozen, seal in plastic freezer bags.


For more recipes provided by Grand Junction's Volunteer Ambassadors, click here.