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Cranberry Orange Buttermilk Scones

I always have buttermilk leftover from making my favorite lemon buttermilk cookies, so I'm always on the hunt for recipes to use up the rest. I made these scones for staff meeting and they were excellent – tender and flavorful.

 

It was an easy recipe - I doubled it and I brushed the tops with buttermilk and a sprinkling of sugar before they went in the oven.

 

 

Bon Appétit | November 1998

 

Yield: Makes 8
 

ingredients

3 cups all purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon grated orange peel
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk
 

preparation

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1-inch-thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.


 

 

 

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