Cranberry Scones by
Source: Jody Arnold
Ingredients
2-1/2 c. flour
2-1/2 t. baking powder
1/2 t. baking soda
1/2 c. butter or margarine
1 c. butter or margarine
1 c. fresh cranberries, coarsely chopped
2 t. orange peel, grated
2/3 c. sugar
3/4 c. buttermilk or sour milk
1 egg, beaten (or 2 if cranberries are frozen)
Instructions
Preheat oven to 400 degrees.
Combine flour, baking powder and baking soda in mixing bowl.
Cut in butter.
Stir in cranberries, orange peel and sugar.
Stir in buttermilk and egg just until ingredients are moist.
Scrape mixture onto well-floured board or pastry cloth.
Shape dough in two 8" circles, 1/2" thick. Cut each circle into 6 or 8 wedges and place on greased cookie sheet.
Bake 12 to 15 minutes, until lightly browned.
Note:Recipe has been adjusted to lower the fat, which has made it pretty sticky. Use flour liberally when shaping and it will turn out fine. The original recipe had 3/4 c. butter, 1/2 c. buttermilk and no eggs.
Combine flour, baking powder and baking soda in mixing bowl.
Cut in butter.
Stir in cranberries, orange peel and sugar.
Stir in buttermilk and egg just until ingredients are moist.
Scrape mixture onto well-floured board or pastry cloth.
Shape dough in two 8" circles, 1/2" thick. Cut each circle into 6 or 8 wedges and place on greased cookie sheet.
Bake 12 to 15 minutes, until lightly browned.
Note:Recipe has been adjusted to lower the fat, which has made it pretty sticky. Use flour liberally when shaping and it will turn out fine. The original recipe had 3/4 c. butter, 1/2 c. buttermilk and no eggs.