Cranberry Scones
Print recipe| Serves | 20 - 24 scones |
| Inspiration | Best of Bridge |
Ingredients
- 3/4 cups buttermilk or plain yogurt
- 1 Large egg
- 2 3/4 Cups all purpose flour
- 4 Tsp baking powder
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1/2 cup butter
- 1 cup coarsely chopped cranberries (fresh or frozen)
- 1/2 cup white sugar
- grated rind of one orange
- 1 Tbsp butter (melted)
- 1/4 cup icing sugar
Directions
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Preheat oven to 375 deg F. Beat buttermilk and egg in a small bowl and set aside. In a large bowl, measure flour, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.  | |
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Mix in cranberries, sugar and orange rind.  | |
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Add buttermilk mixture and stir until soft ball forms. Using your hands, form the dough into a large ball.  | |
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Place on a floured surface. Sprinkle with some more flour. Knead gently 5 or 6 times. Pat it out or roll with flour covered rolling pin to 1 inch thickness  | |
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Cut in 2 1/2 or 3 inch rounds or use shaped cookie cutters.  | |
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Place on an ungreased cookie sheet and bake scones for 15-20 minutes or until the edges are just starting to brown.  | |
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Cool on parchment paper. While still warm, brush with butter and sprinkle with icing sugar.  | |