Cranberry Buttermilk Scones |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In Bend, Oregon, Loraine Meyer bakes these light, fluffy scones that are loaded with dried cranberries and topped with cinnamon-sugar. I take them to breakfast meetings, serve them at brunches, and share them with neighbors and friends, she says. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1/3 cup plus 2 tablespoons sugar, divided |
2-1/2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup cold butter |
1 cup buttermilk |
1 cup dried cranberries |
1 teaspoon grated orange peel |
1 tablespoon milk |
1/4 teaspoon ground cinnamon |
Directions:
1. In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange peel.
2. Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
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