In the last post I discussed the beef vegetable soup and scones that we had for lunch. Here is the recipe for the Cranberry Buttermilk Scones.
Scones:
3 cups all purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
2/4 tsp. baking soda
3/4 cup butter or margarine - we prefer Gold n Soft stick margarine
1 cup buttermilk
1 cup dried cranberries
Topping:
1 tablespoon milk
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat your oven to 400 degrees
Combine the 1/2 cup sugar, 3 cups flour, baking soda, salt, and baking powder in a bowl. Put 1/2 the flour mixture in your food processor with 1/2 the margarine. Process until mixed. Repeat with the 2nd half of the flour mixture and margarine.
Put all the processed mixture in a large bowl and stir in the buttermilk until just combined then fold in the cranberries.
Turn the dough onto a floured surface and divide the dough in half. Shape each portion into a ball and pat lightly into a 6-inch circle. Cut each circle into 6 wedges and place on a baking stone (my wife likes to use her Pampered Chef baking stone) or lightly greased baking sheet.
Combine the 2 Tbsp sugar with the 1/4 tsp. of cinnamon. Brush each wedge with milk and sprinkle the sugar/cinnamon mixture over the top
Bake for 15 to 20 minute at 400 degrees (don't use convection)
Eat while warm with butter or preserves. Enjoy!
Monday, February 15, 2010
Subscribe to:
Post Comments (Atom)
What a great blog! I haven't encountered another blog about cooking that I enjoyed anywhere near as much. Keep up the great writing!
ReplyDelete