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

Ingredients
Preparation

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 (see recipe). You can freeze the scones.