You know by now I love cranberries. ( Hence the jam and pop tarts. ) When I saw the recipe for a cranberry butter – I might have done my happy dance. And that’s how a homemade butter lead me to bake something I have never baked before. ( Is it weird? ).

     I got to think, what would go well with the butter? It would have to be freshly baked so the butter can melt on top. Mmmm… And that’s when I realized I have never made scones before. I have lots of experience making biscuits ( drop and cut out ), but not scones. Let me tell you, those fluffy goodies are so fast and easy to make, you will be enjoying them in no time. Or…. you can do what I did and prepare the dough the night before, shape it and cut into scones. Then place on a parchment-lined baking sheet and refrigerate overnight. Trust me, it will make you jump out of bed in the morning to bake them! Hmm, this would be a great Christmas morning addition to your breakfast, don’t you think? You do the work the night before and in the morning you enjoy the gift-unwrapping while your scones are baking.

   I added nutmeg, as a spice we are enjoying this time of year. But feel free to add any spice you are favoring.

Nutmeg Scones
adapted from Pinch my Salt

2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup unsalted butter, cold, cut into tablespoon pieces
1/2 cup buttermilk
1 large egg

In a large mixing bowl, whisk all dry ingredients together ( flour, sugar, baking powder, soda, salt and nutmeg ). Add butter and cut it in using a pastry cutter. Add buttermilk and egg and stir gently until just combined. Place the dough onto a lightly floured surface, divide into two parts. Flatten each one into a disk, about 1/2 inch thick. Cut in half and then each piece in half again and again. You should have  8 scones. Place them all on a parchment paper-lined baking sheet. Repeat for the second disk. Now you should have 16 scones nicely placed on a baking sheet. Place the baking sheet into the refrigerator, preferably overnight, or at least 30 minutes. When ready, preheat the oven to 425 degrees. Bake the scones for 13 – 15 minutes for the 30-minute refrigerated ones, or 15 – 18 minutes for the overnight refrigerated ones. Cool on wire rack.

    Now let me rave about the butter for a moment. Oh, melt-y goodness! It’s full of flavor, it’s full of fragrance and makes you happy just watching it melt on your freshly baked goods. The flavor combination seems to be a match made in heaven! Baker’s heaven . The taste of orange really comes through, unexpectedly really. You would think the cranberries would totally take over. You can see them in the butter. You take a bite and BAM! Orange! I would recommend making my cranberry jam for this butter ( why wouldn’t I? It is the best jam ever! ) It has chunks of cranberries and that is the main flavor here after all.
Simply put – you have to try it!
  

Cranberry Orange Butter
adapted from Taste of Home

1/2 stick ( 1/4 cup ) butter, softened
2 – 3 Tbsp cranberry jam ( find my recipe here )
zest of 1 orange
1 – 2 Tbsp powdered sugar

Fluff the softened butter with a fork. Stir in the jam and orange zest. Add the powdered sugar and stir all until combined. Spread over freshly baked scones or refrigerate until you are ready to use it.

Enjoy!