Cranberry Scones

Name: Cranberry Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 scones
Ingredients: 2-1/2 cups (625 ml) unbleached all-purpose flour; 1/2 cup (125 ml) sugar; 2 teaspoons (10 ml) baking powder; 1/2 teaspoons (2,5 ml) salt; 1/2 cup (125 ml) cold unsalted butter, cubed; 3/4 cup (180 ml) buttermilk; 1/2 cup (125 ml) dried cranberries; 2 tablespoons (30 ml) buttermilk; 1 tablespoon (15 ml) sugar

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Preparation 20 min
Cooking 20 min
Makes 20 scones
Freezes Yes

Featured in RICARDO Magazine COLLECTOR'S ISSUE (p. 46)

Vegetarian
Nut-free
Egg-free

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Ingredients

Scones
- 2-1/2 cups (625 ml) unbleached all-purpose flour
- 1/2 cup (125 ml) sugar
- 2 teaspoons (10 ml) baking powder
- 1/2 teaspoons (2,5 ml) salt
- 1/2 cup (125 ml) cold unsalted butter, cubed
- 3/4 cup (180 ml) buttermilk
- 1/2 cup (125 ml) dried cranberries
Glaze
- 2 tablespoons (30 ml) buttermilk
- 1 tablespoon (15 ml) sugar

Preparation

- With the rack in the middle position, preheat the oven to 400 °F (200 °C). Line a cookie sheet with parchment paper.
Scones
- In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the butter pieces are pea-sized. Add the buttermilk and pulse just long enough to moisten the flour. Transfer to a bowl and fold in the cranberries. Do not overmix.
- On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using a 2-inch (5 cm) roud cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one.
Glaze
- Brush with buttermilk and sprinkle with sugar. Bake until golden brown, 15 to 20 minutes. Let cool on a rack.
- Serve with Honey-Orange Butter. You can freeze the scones.

Cranberry Scones

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Ingredients

Scones

Glaze

Preparation

Scones

Glaze

Personal Note