Cranberry Scones
INGREDIENTS
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ingredients
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2 1/2
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cups all-purpose flour
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1/2
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cup powdered sugar
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4
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teaspoons baking powder
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1/2
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teaspoon baking soda
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3/4
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cup butter, cut into pieces
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3/4
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cup dried cranberries, snipped dried cherries, dried currants, or snipped raisins
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2
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eggs, lightly beaten
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1/2
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cup buttermilk
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Buttermilk
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Granulated sugar
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Whipped cream or butter
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directions
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1. Preheat oven to 400 degrees F. In a large bowl stir together flour, powdered sugar, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Make a well in center of fl
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2. In a small bowl combine eggs and the 1/2 cup buttermilk. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
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3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each portion into a 1/2-inch-thick circle. Cut each circle
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4. Place scones 1 inch apart on an ungreased baking sheet. Lightly brush tops with additional buttermilk and sprinkle with granulated sugar. Bake for 12 to 15 minutes or until golden brown. Transfer to a wire rack; cool for 5 minutes. Serve warm with
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nutrition facts (Cranberry Scones)
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Calories 285, Protein (gm) 4, Carbohydrate (gm) 33, Fat, total (gm) 16, Cholesterol (mg) 77, Saturated fat (gm) 9, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 1, Sugar, total (gm) 11, Vitamin A (IU) 486, Thiamin (m
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