5 tablespoons cold, unsalted butter, cut into small pieces
1/2 cup dried cranberries
2/3 cup low-fat buttermilk, plus 1 to 2 tablespoons more if necessary
Instructions
Preheat oven to 400 degrees. Line a baking sheet
with parchment or waxed paper. In a large bowl, stir
together flour, sugar, baking powder, baking soda,
salt, and orange zest.
With a pastry blender or two knives, cut butter into
flour mixture until it resembles coarse meal. Stir
in dried cranberries.
Make a well in the center of the mixture. Add
buttermilk, and stir until just combined; do not
overmix. Use a little more buttermilk if dough is
too dry to work with.
Transfer dough to a lightly floured surface; shape
into an 8-inch round. Transfer to baking sheet. Cut
circle into 8 wedges; space them 1/2 inch apart (to
prevent sticking, dust knife with flour). Bake until
golden, 18 to 20 minutes.
Originally Submitted
3/8/2010
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