Cranberry SconesFrom WELLER HAUS, A CINCINNATI BED & BREAKFAST, INC.
- 2/3 cup buttermilk or plain yogurt
- 1 large egg
- 3 cup flour
- 4 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick cold, unsalted butter, cut up
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tsp grated orange peel
- 1 Tbsp butter @ room temperature
Heat oven to 375 degrees. Measure buttermilk in 2 cup glass measure, beat in egg with fork. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add 8 Tbsps butter and cut in with a pastry blender or rub in with your fingers, till mixture looks like fine granules.
Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.
Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 Tbsp of soft butter. Let cool, uncovered, at least 1 hour before serving.
Serve with jams, jellies and/or plain or lemon yogurt. Makes 8 scones.