Buttermilk Cranberry Scones
After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.
Yield
8 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
buttermilk
or yogurt, plain |
|
| 1 | large | eggs |
|
| 3 | cups | all-purpose flour |
|
| 4 | teaspoons | baking powder |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| 1 | stick |
butter, unsalted
cold, cut up |
|
| 1 | cup |
cranberries
fresh or frozen |
|
| ½ | cup |
sugar
granulated |
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | tablespoon |
butter
room temp |
|
Directions
Heat oven to 375℉ (190℃).
Measure buttermilk in 2 cup glass measure, beat in egg with fork.
Put flour, baking powder, soda and salt into a large bowl.
Stir to mix well. Add 8 tablespoons butter and cut in with a pastry blender or rub in with your fingers, until 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 wire rack.
Brush with the 1 tablespoon of soft butter. Let cool, uncovered, at least 1 hour before serving.
Serve with jams, jellies and/or plain or lemon yogurt.
Makes 8 scones.
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