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Ingredients are listed in order of addition.
Combine in bowl and mix until mixture looks like crumbs:
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup margarine or butter (I use margarine)
1 teaspoon orange zest
Add the following and mix until dry ingredients are moistened:
1 cup buttermilk
1 cup dried cranberries (Found in bulk food section in grocery store)
Gather dough into ball and knead lightly twelve times on lightly flour surface.
Divide dough into 4 pieces.
Pat each section into a circle 1/2 to 3/4 inch thick.
Cut each circle into 6 pie wedge pieces.
Transfer to baking sheet. I keep each circle together on baking sheet.
Brush each scone with:
2 tablespoons sugar
1/4 teaspoon cinnamon
1 tablespoon milk or cream (I use skim milk)
Bake at 400 F, 15-20 minutes. Oven temperatures vary! Cooking time is based using gas oven and REMA baking sheet.
Yield 24 individual size scones.
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