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    Cranberry Buttermilk Scones


    Source of Recipe


    internet

    List of Ingredients




    3 cup Unbleached all purpose flour
    1/4 cup Plus 2 t sugar
    1 3/4 tsp Baking powder
    1/4 tsp Salt
    10 tbl (1 1/4 sticks) chilled, unsalted butter, cut into small pieces
    3/4 cup Dried cranberries
    1/2 cup Buttermilk
    3 lrg Eggs
    1 tsp Water

    Recipe



    Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges.

    Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up.

    Cut along score marks. Serve warm.

 

 

 

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