Cranberry-buttermilk Scones Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Unbleached a-p flour,
1/4 cup: Plus 2 t sugar,
1 3/4 tsp: Baking powder,
1/4 tsp: Salt,
10 tbsp: , (1 1/4 sticks) chilled, unsalted butter, cut into small pieces
3/4 cup: Dried cranberries,
1/2 cup: Buttermilk,
3 large: Eggs,
1 tsp: Water,
Directions:
Position rack in center of oven and preheat to 375. 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. From Bon Appetit Dec. 94
Submitted By _THE WORLDS BEST RECIPES COOKBOOK_
Source from luhu.jp
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. From Bon Appetit Dec. 94
Submitted By _THE WORLDS BEST RECIPES COOKBOOK_
Source from luhu.jp