* Exported from MasterCook *
Scones, Cranberry
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits/Scones Bread-Bakers Mailing List
Fruit Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups all-purpose flour
1/2 cup powdered sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter -- cut into pieces
3/4 cup dried cranberries -- snipped dried cherries,
dried currants, or snipped raisins
2 eggs -- lightly beaten
1/2 cup buttermilk -- or sour milk, See Note *
Buttermilk
Granulated sugar
Whipped cream -- or butter
These cranberry-filled pastries are perfect for serving with coffee
on Thanksgiving, Christmas morning, or any day of the year.
Note: * To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice
or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup
total liquid; stir. Let stand for 5 minutes before using.
Prep: 25 mins
Cool: 5 mins
Bake: 12 mins at 400F
Preheat oven to 400F. In a large bowl stir together flour, powdered
sugar, baking powder, and baking soda. Using a pastry blender, cut in
butter until mixture resembles coarse crumbs. Stir in dried
cranberries. Make a well in center of flour mixture.
In a small bowl combine eggs and the 1/2 cup buttermilk. Add egg
mixture all at once to flour mixture. Using a fork, stir just until moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding
and gently pressing it for 10 to 12 strokes or until dough is nearly
smooth. Divide dough in half.
Pat or lightly roll each portion into a 1/2" thick circle. Cut each
circle into six wedges. (Or instead of dividing dough in half, pat or
lightly roll dough until 1/2" thick. Cut dough with a floured 2 1/2"
round cutter.)
Place scones 1" apart on an ungreased baking sheet. Lightly brush
tops with additional buttermilk and sprinkle with granulated sugar.
Bake for 12 to 15 minutes or until golden brown. Transfer to a wire
rack; cool for 5 minutes. Serve warm with whipped cream.
Cal 285, Fat 14g, Carb 33g, Sod 283mg, Fiber 1g, Pro 4g
S(Internet address):
https://www.bhg.com/recipe/cranberry-scones/
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Per Serving (excluding unknown items): 233 Calories; 13g Fat (48.7%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
67mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0602