Friday, December 18, 2015

From Caitlyn's Kitchen - Cranberry Scones




CRANBERRY SCONES


2-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup cold butter, cut in small pieces
1 cup coarsely chopped cranberries
2/3 cup sugar
3/4 cup buttermilk 

Heat oven to 400 degrees Fahrenheit. Mix flour, baking powder, and baking soda.

Cut in butter 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 an ungreased cookie sheet. 

Bake 12-15 min until puffed and lightly browned. Remove to
rack. Repeat with remaining dough. Serve warm or at room temperature.

Makes 16. Freeze unbaked wedges up to 1 month. Bake without thawing, adding a minute or two to baking time.

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