Wheat Bran Scones w/ Dried Cranberries
Source of Recipe
The Art of Quick Breads, Beth Hensperger
List of Ingredients
2/3 cup Dried cranberries
1 1/2 cups All-purpose flour
1/2 cup All-bran cereal -- -ground in a blender processor
2 tablespoons Light brown sugar -- packed
1 tablespoon Baking powder
1/4 teaspoon Salt
5 tablespoons Unsalted butter -- cold
into pieces
3/4 cup Buttermilk -- cold
1/3 cup Rolled oats -- for sprinklingRecipe
Preheat oven to 400 degrees; grease a baking sheet or line with parchment, and sprinkle with the rolled oats. In a small bowl, cover the dried cranberries with boiling water and let stand for 10 minutes. In a medium bowl, combine the flour, All-Bran, brown sugar, baking powder and salt. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs. Drain the plumped cranberries and add to the dry mixture along with the buttermilk. Stir until a sticky dough is formed.
Turn the dough out onto a lightly floured work surface and knead about 6 times, just until the dough holds together. Divide into 3 equal portions and pat each into a 1-inch thick round about 4 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges. The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Place the scones 1 inch apart on the baking sheet. Bake for about 15 to 18 minutes until crusty and golden brown. Serve immediately. Makes 12
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