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Columbus Cranberry Scones
Cool: 5 mins
Bake: 15 mins at 350°F
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 2 tablespoons buttermilk powder
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup cold butter, cut into pieces
- 2 eggs, lightly beaten
- 1/2 cup whole milk, half-and-half, or light cream
- 3/4 cup dried cranberries, snipped dried cherries, dried currants, or snipped raisins
- Whole milk, half-and-half, or light cream (optional)
- Granulated sugar (optional)
- Whipped cream or butter
Directions
1. In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder, and soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make well in center of flour mixture. In bowl, mix eggs, 1/2 cup milk, and cranberries. Add to flour mixture. Using a fork, stir until just moistened.
2. Turn out onto lightly floured surface. Knead gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll to 1/2-inch thickness; cut with a flour 2-1/2-inch round cutter. Or divide dough in half. Pat each half to 1/2-inch-thick circle. Cut each circle into 8 wedges. If you like, brush tops of each round or wedge with some milk. Sprinkle with sugar.
3. Place 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven 15 minutes or until golden. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm with whipped cream of butter. makes 15 to 16 scones.
