Cranberry buttermilk Scones

Cranberry buttermilk Scones


  • 3 c flour
  • 1/4 cup plus 2 teaspoons sugar
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 tb (1 1/4 sticks) chilled, unsalted butter, cut into small pieces
  • 3/4 cup dried cranberries
  • 1/2 cup buttermilk
  • 3 eggs
  • 1 teaspoon water


Position rack in center of oven and preheat to 375F. Butter two 9" diameter cake pans. Combine flour, 1/4 c sugar, baking powder and salt in large bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Add cranberries. Whisk buttermilk and 2 eggs in small bowl. Stir into dry ingredients. Turn out on lightly floured surface. Knead gently just until soft dough forms. Divide dough into 2 pieces. Form each piece into ball. Transfer each ball to 1 prepared pan; press out dough into 8" diameter round. Using sharp knife, score top of each round into 8 wedges. Whisk remaining egg with 1 t water in small bowl. Brush mixture over scones. Sprinkle with 2 t sugar. Bake scones until golden, about 30 minutes. Cool 5 minutes. Invert scones onto platters. Turn right side up. Cut along score marks. Serve warm.

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