Cranberry-Buttermilk Scones
Preparation Time: 15 minutesCooking Time: 30 minutes16 servingsIngredients
3 cups unbleached all purpose flour
1/4 cup sugar, plus extra for sprinkling
1-3/4 tsps. baking powder
1/4 tsp. salt
1/2 cup plus 2 Tbsps. unsalted butter, chilled and cut into small pieces
3/4 cup dried cranberries
1/2 cup buttermilk
3 large eggs
1 tsp. water
InstructionsPreheat oven to temperature 375°F. Butter 2 9 inch diameter cake pans. Combine flour, sugar, baking powder and salt in a food processor or bowl. Cut in butter until mixture resembles coarse meal. Add cranberries. Combine buttermilk and 2 eggs in another bowl. Whisk until blended. Add to dry ingredients and process until just combined. Turn out onto floured surface. Knead briefly until soft dough forms. Divide dough into 2 pieces. Form each piece into a ball. Transfer each ball to 1 prepared pan. Press out dough into 8 inch diameter round. Score top of each round into 8 wedges. Whisk remaining egg with water in a small bowl. Brush over scones. Sprinkle with additional sugar. Bake 30 minutes, until golden. Cool 5 minutes. Invert scones onto platters. Turn over and cut along score marks. Serve warm.
3 cups unbleached all purpose flour
1/4 cup sugar, plus extra for sprinkling
1-3/4 tsps. baking powder
1/4 tsp. salt
1/2 cup plus 2 Tbsps. unsalted butter, chilled and cut into small pieces
3/4 cup dried cranberries
1/2 cup buttermilk
3 large eggs
1 tsp. water
InstructionsPreheat oven to temperature 375°F. Butter 2 9 inch diameter cake pans. Combine flour, sugar, baking powder and salt in a food processor or bowl. Cut in butter until mixture resembles coarse meal. Add cranberries. Combine buttermilk and 2 eggs in another bowl. Whisk until blended. Add to dry ingredients and process until just combined. Turn out onto floured surface. Knead briefly until soft dough forms. Divide dough into 2 pieces. Form each piece into a ball. Transfer each ball to 1 prepared pan. Press out dough into 8 inch diameter round. Score top of each round into 8 wedges. Whisk remaining egg with water in a small bowl. Brush over scones. Sprinkle with additional sugar. Bake 30 minutes, until golden. Cool 5 minutes. Invert scones onto platters. Turn over and cut along score marks. Serve warm.
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