- 2/3 cups buttermilk or plain yogurt, your choice
- 1 large egg
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) cold sweet butter, cut into pieces
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1 tsp grated orange peel
- 1 Tbsp softened butter
Preheat oven to 375° F.
Measure the buttermilk in a 2-cup glass measuring cup, beat in egg with a fork.
In a large bowl, add flour, baking powder, baking soda and salt, mixing well with a wire whisk. Add the butter and cut in with a pastry blender or with your fingers, until mixture looks like fine crumbs.
Add cranberries, sugar and orange peel and toss lightly to distribute evenly. Add the buttermilk mixture and stir with a fork until a soft dough forms.
Turn dough out onto a lightly floured board and knead 5 to 6 times, just until well formed.
Form dough into a ball and cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet, brush tops with the softened butter and sprinkle with some sugar on top.
Bake 20 to 25 minutes or until light golden brown. Remove to a wire rack.
Let cool, for 1 hour before serving. Serve with butter, or your favorite preserves.Makes 12 scones
Submitted by: Recipe Group Member
Print This Page