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Buttermilk Cranberry Scones

23 cup buttermilk or yogurt, plain
1 large eggs
3 cups flour, all-purpose
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, unsalted cold, cut up
1 cup cranberries fresh or frozen
1/2 cup sugar granulated
1 teaspoon orange zest grated
1 tablespoon butter room temp


Heat oven to 375F (190C). Measure buttermilk in 2 cup glass measure, beat in egg with fork. Put flour, baking powder, soda and salt into a large bowl. Stir to mix well. Add 8 tablespoons butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules. Add cranberries, sugar, and orange peel: toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms. Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet. Bake 20 to 25 minutes or until medium brown. Remove to wire rack. Brush with the 1 tablespoon of soft butter. Let cool, uncovered, at least 1 hour before serving. Serve with jams, jellies and/or plain or lemon yogurt. Makes 8 scones.

Source: recipeland.com