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Northwoods Scones

Categories: Biscuits & Scones

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These scones are infused with cranberries, marshmallows, orange zest and Triple Sec liqueur for a lovely and tasty treat.


  • 2 c. all-purpose flour
  • 1/4 c. sugar plus 1 Tbsp
  • 1 tbsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 8 tbsp. butter softened to room temperature
  • 2 lg. eggs
  • 1/2 c. dried cranberries
  • 1/2 c. dried organic cranberries
  • 1/2 c. miniature marshmallows (You can also use regular size marshmallows, cut in half)
  • 1 tbsp. orange zest
  • 1/3 c. buttermilk
  • 2 tbsp. Triple Sec Liqueur
  • 1 lg. eggs slightly beaten with 2 Tbsp milk


Preheat oven to 425 F.
Have ready an ungreased round pizza pan, or cookie sheet large enough to accomodate a 9" round scone.

In a small microwavable bowl add dried cranberries and Triple Sec Liqueur. Stir and microwave for one minute on high; set aside. (If you don't have a microwave, you can use a saucepan on the stove to heat cranberries and liqueur. Do not bring to a boil.)

In a large bowl, blend together flour, sugar, Clabber Girl Baking Powder, salt, orange zest and marshmallow. Cut butter into 1/4 inch cubes and cut into flour mixture until mixture resembles coarse crumbs. Add cranberries (Note: cranberries should be plumped with very little liquid, as they will absorb the Triple Sec). In a large measuring cup, measure the buttermilk and add eggs; whisk gently to blend eggs and buttermilk. Make a well in the center of the flour mixture. Add milk and egg mixture. Use a spatula to blend ingredients.

Place dough on ungreased pan and pat into a 9-inch round circle. Brush on egg mixture over top.

Place into oven and lower baking temperature to 400 F. Bake for 18 minutes.

When done, place on cutting board and cut into 8 wedges. Scones may be cut right after baking, or cooled then cut.