Cranberry-buttermilk scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached a-p flour |
| ¼ | cup | Plus 2 t sugar |
| 1¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 10 | tablespoons | (1 1/4 sticks) chilled, unsalted butter, cut into small pieces |
| ¾ | cup | Dried cranberries |
| ½ | cup | Buttermilk |
| 3 | larges | Eggs |
| 1 | teaspoon | Water |
Directions
Position rack in center of oven and preheat to 375. Butter two 9" diameter cake pans. Combine flour, ¼ c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm. From Bon Appetit Dec. '94 Submitted By _THE WORLD'S BEST RECIPES COOKBOOK_