Cranberry Scones
Category: Breads
Difficulty: Medium
Time: 45 minutes
Yield: 8 scones
Excellent, but not difficult to make
Ingredients
- 2/3 cup buttermilk or plain yogurt
- 1 large egg
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons (1 stick) cold unsalted butter, cut up
- 1 cup fresh or frozen cranberries, cut in half if they are very large
- 1/2 cup granulated sugar
- 1 teaspoon freshly grated orange peel (optional)
- 1 Tablespoon butter, at room temperature
Instructions
- Preheat oven to 375°.
- Measure buttermilk in a 2-cup glass measure; beat in egg with a fork.
- Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well.
- Add the 8 Tablespoons butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
- Add cranberries, sugar, and orange peel; toss lightly to distribute evenly.
- Add buttermilk mixture. Stir with a fork until a soft dough forms.
- Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed.
- Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.
- Bake 20 to 25 minutes, or until medium brown.
- Remove to a wire rack. Brush with the 1 Tablespoon soft butter.
- Let cool, uncovered, for at least 1 hour before serving.