Cranberry scones

Cranberry scones

Ingredients/Components

• sugar - 2/3 c
• baking powder
• baking soda - 1/2 tsp
• all-purpose flour
• coarsely chopped cranberries - 1 c
• cold butter or margarine, cut in small pieces - 3/4 c
• buttermilk or cultured buttermilk powder just follow label directions - 3/4 c

How to make cranberry scones:

Heat oven to 400°. Have an ungreased cookie sheet ready. Mix flour, baking powder and soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in cranberries and sugar, then buttermilk, just until blended. Cut dough in half. On lightly floured surface with lightly floured fingertips, press half the dough into an 8-inch circle about 1/2-inch thick. Cut into 8 wedges. Place wedges 1/2-inch apart on cookie sheet. Bake 12 to 15 minutes until puffed and lightly browned. Remove to rack. Repeat with remaining dough. Serve warm or at room temperature. Makes 16.

Note: Scones can be frozen unbaked. Make the dough, cut in wedges, wrap airtight and freeze up to one month, then bake without thawing. Just add an extra minute or two to the baking time. If cranberries are unavailable, try using drained unsweetened canned cherries, chopped. The dough will be a little stickier.

Recipe categories: Breads, Quick breads, Scones.