Cranberry Buttermilk Scones *
Source of Recipe
Unknown
List of Ingredients
3 cups unbleached all purpose flour
1/4 cup sugar, plus extra for sprinkling
1-3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup plus 2 Tbs. unsalted butter, chilled and cut into small pieces
3/4 cup dried cranberries
1/2 cup buttermilk
3 large eggs
1 tsp. water
Preheat oven to 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.
This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.
Per serving: calories 185, fat 8.4g, 41% calories from fat, cholesterol 55mg, protein 3.8g, carbohydrates 23.8g, fiber 1.0g, sugar 7.5g, sodium 56mg, diet points 4.7.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.9, Lean meat: 0.1, Fat: 1.5, Sugar: 0.2, Very lean meat protein: 0.0
Recipe
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