Scottish Cranberry-buttermilk Scones |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Mmmmm... anyone for cranberry and buttermilk scones? Ingredients:
3 cups unbleached all-purpose flour |
1/4 cup plus 2 tbsp. sugar |
1-3/4 tsp. baking powder |
1/4 tsp. salt |
10 tbsp. (1-1/4 sticks) chilled, unsalted butter, cut into small pieces |
3/4 cup dried cranberries |
1/2 cup buttermilk |
3 large eggs |
1 tsp. water |
Directions:
1. Position rack in center of oven and preheat to 375.
2. Butter two 9 diameter cake pans.
3. Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal.
4. Add cranberries.
5. Whisk buttermilk and 2 eggs in small bowl.
6. Stir into dry ingredients.
7. Turn out on lightly floured surface.
8. Knead gently just until soft dough forms.
9. Divide dough into 2 pieces.
10. Form each piece into ball.
11. Transfer each ball to 1 prepared pan; press out dough into 8 diameter round.
12. Using sharp knife, score top of each round into 8 wedges.
13. Whisk remaining egg with 1 tsp. water in a small bowl.
14. Brush mixture over scones.
15. Sprinkle with 2 tsp. sugar.
16. Bake scones until golden, about 30 minutes.
17. Cool for 5 minutes.
18. Invert scones onto platters.
19. Turn right side up.
20. Cut along score marks. Serve warm.
21. Best served warm.
22. Enjoy!!!
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