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Christmas Scones




Source of Recipe


King Arthur Flour


List of Ingredients




2 cups King Arthur Unbleached All-Purpose Flour
1 cup oatmeal or oat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 to 1 teaspoon salt (your choice)
1/2 cup brown sugar, packed
8 tablespoons (1 stick) butter at room temperature
1 1/2 cups cranberries cut in half (or 1 cup dried)
1 1/2 cups pecans, halved
1 cup buttermilk or sour milk (1 cup milk plus 1 tablespoon lemon juice or vinegar; let sit 5 minutes to clabber

Recipe



Preheat your oven to 500°F.

Mix the dry ingredients, including the brown sugar, together in a large mixing bowl. With a pastry cutter or your fingertips, gently cut or rub the butter into the dry ingredients until it looks like cornmeal. Mix in the fruit and nuts until they are fairly evenly distributed.

Stir in the buttermilk and really only take 20 seconds to do it. Turn the dough out onto a well-floured board and, with floured hands, knead gently 8 to 10 times, just enough to bring it together.

Cut the dough into two pieces. (Keep sprinkling on flour if you need to.) Form each into a disk, and with a floured rolling pin, gently coax each disk into a round about 7 inches in diameter. With a bench scraper or sharp knife, cut the round into 8 wedges. Do this by cutting straight down through the dough so you shear the edges. If you saw the dough, you tend to press the edges together, which keeps the scones from rising as they bake.

Place the wedges on a lightly floured baking sheet (2 pizza pans are perfect for this), turn the oven down to 450°F and bake for 15 to 20 minutes, or until they just begin to brown.