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LOCATION: Recipes >> Breads Quick >> CRANBERRY-BUTTERMILK SCONES

Print this Recipe    CRANBERRY-BUTTERMILK SCONES

3 c flour
1/4 cup plus 2 teaspoons sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
10 tb (1 1/4 sticks) chilled, unsalted butter, cut into small pieces
3/4 cup dried cranberries
1/2 cup buttermilk
3 eggs
1 teaspoon water

Position rack in center of oven and preheat to 375F. Butter two
9" diameter cake pans. Combine flour, 1/4 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.

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