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Categories:
flour sugar baking powder baking soda salt unsalted butter cranberries fresh orange zest buttermilk water
Viewed: 19 - Published at: 3 years agoIngredients
- 2 12 cups all-purpose flour
- 12 cup granulated sugar
- 2 12 teaspoons baking powder
- 12 teaspoon baking soda
- 12 teaspoon salt
- 14 cup unsalted butter, chilled and cut into pieces
- 1 cup raw cranberries, coarsely chopped
- 2 teaspoons fresh orange zest
- 12 cup buttermilk
- 14 cup water
Method
- Preheat oven to 400F.
- Combine the dry ingredients in a medium sized bowl.
- Add the butter and cut into with a pastry cutter until resembles coarse meal.
- Add the chopped cranberries until coated with flour mixture and the orange zest is evenly distributed.
- In another bowl, combine the buttermilk and water.
- Add the wet ingredients to the dry ingredients and mix together gently just until combined.
- Turn the dough onto a floured surface, knead lightly.
- and divide into 2 equal sized balls.
- Pat each ball into 6 inch circles and slightly domed in shape.
- Cut each circle into 8 wedges and place on an ungreased cookie sheet.
- Allowing space between each scone.
- Sprinkle the tops with granulated sugar and pat in gently.
- Bake 12 minutes or until lightly browned.
