Yield: approx. 24
Beat together (wets) and set aside:
1 egg
1 1/2 cups buttermilk
2 tsp vanilla extract zest of 1/2 an orange (about 1 tsp)
Combine (drys):
4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup sugar
Cut into drys (as for pie crust): (I use a food processor for this part)
1 1/4 cups chilled butter (2 1/2 sticks)
Add to drys:
1 cup dried cranberries
1 cup toasted walnuts or almonds
1/2 cup chocolate chips
Pour wets into drys and mix together (with a tossing motion) until a loose, soft dough forms. Scoop out onto greased baking sheet with an ice cream scoop about 1½ inches apart. Brush with cream and sprinkle with raw sugar.
Bake at 425 F 12-15 minutes.
Prep ahead: Scoop the scones out onto an ungreased baking sheet that will fit in your freezer. After frozen solid, store in a hard plastic container up to one month in the freezer. When you're ready to bake, just place them on a baking sheet 1½ inches apart, brush with cream and sprinkle with raw sugar. Bake at 400°F 15-18 minutes.