This is a great scone recipe I prepare every year especially for
Thanksgiving when fresh cranberries are in season. Freezing extra
cranberries is a good idea to make these scones year round.
* Fresh Cranberry Scones*
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp baking soda
dash salt
3/4 cup cold butter cut up
2/3 cup sugar
1 cup fresh or frozen cranberries coarse chopped
3/4 cup buttermilk or as needed
1 tsp vanilla
Combine the dry ingredients.
Cut in butter till fine crumb consistency
Stir in the cranberries and enough buttermilk with a fork to make a
moist dough ( not wet ) that sticks together
Knead with floured hands briefly
Form into a large ball and pat onto baking sheet into a 1/2 inch
thick circle or so.
Score dough into wedges with sharp knife but do not cut all the way through
Bake 400F about 20 + minutes or until puffed, browned and tested done.
Cool scones on baking sheet on cooling rack.
When cold, again cut through to separate scones with serrated knife
Serve warm
Freezes and reheats well.